The weekend is always a time where we like to indulge and snack on things we don’t usually go to during the week. When the Super Bowl is involved in our weekend plans, we definitely overdo it. I know that I went a little overboard at a party on Sunday and left feeling way too full. A question I know many ask is: how do I get back on track next week? Well it’s simple, make really delicious dishes that are healthy!
The dish I am going to be having this week is a Fig Salad with Spiced Honey Yogurt Dressing. It's so yummy and healthy. This salad is the perfect way to get back into your healthy routine. Make this for lunch anytime this week and you will realize you want it every day; it’s that good!
Not only is this a healthy lunch option, it’s also a great appetizer salad for Valentine’s Day.
Whatever main course you are serving your sweetie, treat yourselves to this salad and you won’t be sorry. The sweet flavours mixed with the vinegar will definitely satisfy anyone’s Valentine’s Day taste buds!
By using Greek yogurt in this recipe, you will still have the creaminess you want in a dressing without the fat! I know I will be having this for lunch today and I will be serving this to my Valentine on the 14th!
*Calories per serving: 120.9, Fat 0.4 grams, Cholesterol: 0mg, Sodium: 146.mg, Carbs: 31.1 grams, Fibre: 3.2 grams, Sugars 27.3 grams, Protein: 1.3 grams.
Prep Time: 10 minutes
Total Time: 10 minutes
4 ripe mission figs, halved
2 cups baby salad greens
¼ cup 0% plain Greek yogurt
2 teaspoons honey
1 tablespoon white balsamic vinegar
salt and pepper
1. Whisk together the Greek yogurt, honey, white balsamic, cinnamon and pinch of salt and pepper. Divide salad greens and mint between two plates, top with figs and drizzle with dressing. Serve immediately.
White balsamic vinegar can be substituted for white wine vinegar.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt