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Using whole leaves adds bursts of flavor to this salad. If you can find good fresh u003ca href=u0022/slideshows/figsu0022u003efigsu003c/au003e, use them here in place of dried ones.u00a0u003ca href=u0022/slideshows/greensaladsu0022u003eu003cstrongu003eMore Green Saladsu003c/strongu003eu003c/au003e

September 2011

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Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350u0026deg;. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.nn

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  • In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and walnuts and toss gently. Serve right away.nn

Notes

One Serving 272 cal, 22 gm fat, 2.9 gm sat fat, 20 gm carb, 4 gm fiber, 3 gm protein.

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