California Fresh Fig Salad with Spinach, Cannellini Beans, and Fig Vinaigrette - California Figs - C
Celebrating the Quality of California Figs
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 2-3 California Fresh Figs, cut into bite-size pieces
- 2 cups lightly packed baby spinach
- 1/3 cup canned white beans, rinsed and drained
- 2 tablespoons roasted almonds or pistachios, coarsely chopped or sliced
- 1/2 scallion, thinly sliced
- Pinch of salt and pepper
- Optional: 3-5 California Dried Figs, cut into bite-size pieces
- 2 tablespoons California Fresh Fig Vinaigrette
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