Ingredients and Weight:
- Israeli couscous (pearl couscous): 400g (14 oz)
- Fig, fresh: 400g (14 oz)
- Gorgonzola cheese: 200g (7 oz)
- Spinach, baby: 400g (14 oz)
- Red onion, small: 1 (1/2 cup)
- Walnuts, toasted: 100g (3.5 oz)
- Olive oil: 1/4 cup
- Lemon juice: 3 tablespoons
- Honey: 2 tablespoons
- Salt and pepper: to taste
- Optional: Pomegranate seeds for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the Israeli couscous as per the package instructions.
- Thinly slice the figs and red onion.
- Crumble the Gorgonzola cheese.
- In a large bowl, combine the cooked couscous, figs, Gorgonzola, spinach, red onion, and walnuts.
- In a small bowl, whisk together the olive oil, lemon juice, and honey. Pour this dressing over the salad and toss well.
- Season with salt and pepper to taste.
- Garnish with pomegranate seeds, if desired.
Nutritional Information:
- Calories: 500 per serving (approximately 1 cup)
- Fat: 20g
- Carbohydrates: 60g
- Protein: 15g
Dish Characteristics:
- Sweet and savory flavors from the figs and Gorgonzola
- Vibrant colors and textures from the spinach, figs, red onion, and walnuts
- Refreshing and light, perfect for a summer salad
User Comments:
- "This salad is a delightful combination of flavors and textures. The sweetness of the figs balances the salty Gorgonzola perfectly."
- "I love the crunch from the walnuts and the freshness from the spinach. It's a perfect salad for a warm day."
- "This salad is easy to make and so delicious. It's a great way to use up leftover grilled chicken or fish."
Special Precautions and Tips:
- Use fresh, ripe figs for the best flavor.
- If Gorgonzola is too strong for your taste, substitute it with a milder blue cheese such as Roquefort or Maytag Blue.
- To toast the walnuts, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant.
