Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 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.
VEGAN
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.