Beet & Feta Salad with Basamic Fig Vinegarette
Author: 
Recipe type: Salad
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 24
 
Includes sweet and salty tones which I love but also crunch from figs and nuts, all balanced by the pleasant acidity of the balsamic vinegar.
Ingredients
  • Cello box of mixed greens
  • ½ cello box of fresh spinach
  • 1 quart of homemade pickled beets (my mother-in-law's are pickled with lots of whole cloves), drained
  • 200 grams feta cheese (I used a "light" variety)
  • Sugared or smoked nuts (quantity to taste), such as toffee covered cashews
  • 1 bottle of PC Memories of Tuscany: Balsamic Vinegar & Fig Marinade & Sauce
  • ⅓ bottle balsamic dressing
Instructions
  1. Toss cleaned greens and spinach in a very large mixing bowl
  2. Add drained pickled beets (chop or slice into smaller pieces if desired)
  3. Run feta cheese through a food chopper or processor so that it is a fine crumb consistency, and add to bowl.
  4. Mix together the fig sauce with the balsamic dressing.
  5. Pour onto salad and toss.
  6. Garnish with candied or smoked nuts.
Recipe by Food Musings at https://foodmusings.ca/food-celebrations/contented-christmas/