Fig and Artichoke Salad
30 mins (prep 22, cooking 8)
14 ingredients
6 servings
This recipe is from Vegetarian Times. I adapted it to be lower in fat and carbs by substituting canned artichoke hearts for marinated and rice vinegar for brown rice syrup.

Categories:  salad , <-30-mins , easy , main-dish , vegetable , one-dish-meal , time-to-make ,
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Serving Size (133.84 g)
Servings 6
Amount per Serving
Calories 313.51 Calories from Fat 264.87
% Daily Value *
Total Fat 29.43g 271.69%
Saturated Fat 3.53g 105.99%
Trans Fat 0.0g %
Cholesterol 1.58mg 3.15%
Sodium 399.63mg 99.91%
Total Carbohydrate 12.48g 24.95%
Dietary Fiber 7.0 g 168.07%
Sugars 2.67 g %
Protein 3.64g 43.63%
Vitamin A 117.86IU% Vitamin C 6.42mg%
Calcium 28.17mg% Iron 0.93mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coarse salt, roasted red pepper, fresh figs