Yield: 12 servings
|36 \N||Ripe Black Figs; Or Green Figs|
|¼ cup||Balsamic Vinegar|
|3 tablespoons||Olive Oil|
|¼ cup||Chopped Fresh Basil|
|\N \N||Salt And Pepper; To Taste|
Though these can be served at room temp, they're refreshing to eat cold right out of the fridge or the cooler.
Wash figs and slice in half. In a small bowl, whisk together vinegar and oil. Arrange figs on a platter, drizzle with dressing and sprinkle with basil, salt and pepper.
NOTES : Cal 140/6 Total Fat 3.8g Sat Fat 0.6g Carb 28.8g Fib 4.9g Pro 1.1g Sod 2mg CFF 22⅖%
Recipe by: Veggie Life, June 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 29, 1999, converted by MM_Buster v2.0l.