Salads are a great way to incorporate seasonal fruits and vegetables into your meal. If you are making your salad an entrée, make good choices to ensure you have a balanced meal and include protein and carbohydrates.
I find the keys to success with a salad include bold flavors, multiple textures, and a variety of food groups.
This salad can be a meal or a side dish. If using as a meal, you may wish to serve gluten free crackers on the side or gluten free cornbread. If the figs are very ripe and juicy, you may not need salad dressing. If you do need dressing, I suggest a simple oil and vinegar so that the flavor of the fruit and brie stands out, not the dressing.
Figs are a great find when they are in season. They are low in calories while high in dietary fiber and antioxidants. Research shows the chlorogenic acid helps lower blood sugar levels and control glucose; an important factor for those with adult onset diabetes.
Enjoy this YogaLean recipe!
Base Ingredients:
Spinach
Fresh Figs
Brie
Walnuts (another soft nut like pecans can be used instead)
Optional Ingredients:
Oil and Vinegar Dressing
Add diced dates for flavor and texture
