One of the books on my Book List for 2014 is Bread and Wine by Shauna Niequist. I’m not sure why I haven’t read it until now as it’s been recommended to me countless times and I gave it to both my mom and mom-in-law for Mother’s Day. But now I’m halfway through and totally in love. Her thoughts on food and community are rich and real, blanketed with recipes and with stories invoking laughter and tears. I’ve already tried her enchiladas, which are incredible, and I can’t wait to try everything else!
One of my favorite things she shares is her philosophy on feasting and fasting. The idea that in life there are times of feasting, indulging mostly around holidays and vacations, which can be followed by times of fasting, eating a stricter more careful diet, with some treats in moderation. I love this idea. We don’t have to feel guilty about eating that extra sugar cookie or drinking a huge mug of hot cocoa when we balance it with a season of grilled salmon and mixed greens and spinach upon spinach.
This really encouraged me as today I’ve started the 21 Day Sugar Detox. After a hearty time of holiday feasting, I’ve felt the need to freshen up our meals. Inspired by my friend Alexa who has a wonderful blog, aptly named, Kitchenspired, I’m jumping in! Find out more here or follow Alexa’s journey.
Today’s salad is a lovely combination of flavors that can be enjoyed in a season of feasting or fasting. (Although it’s off limits for the detox.) Over the holidays, we went to a delicious little restaurant in Rockwall, Texas called Zanatas. Upon fist bite of their house salad, I knew I’d want it again, so here’s my recreation, which I think is pretty similar. I hope you try it!
Mixed Green Salad with Figs, Red Onion, Candied Pistachios, Feta Cheese & Lemony Dressing
4 handfuls of mixed greens
6 dried figs, chopped
1/4 cup red onion, diced
1/2 cup of crumbled feta
1/4 cup pistachios, shelled
1 1/2 Tablespoons sugar
1 tablespoon water
1/4 tablespoon salt
for the dressing
Adapted from Power Foods
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large shallot, minced
3/4 cup extra virgin olive oil
Salt and pepper to taste
(You’ll have extra, use on other salads or sandwiches!)
For the candied pistachios: preheat oven to 350. In a small bowl, combine sugar, salt and water. Add pistachios, stir to combine. Place a piece of parchment paper on a small baking sheet. Spoon pistachios onto parchment paper. Bake for 8 minutes. Remove and let cool.
Mix together lemon juice, Dijon, olive oil minced shallot, salt and pepper in a small bowl.
In a salad bowl, place mixed greens, diced red onions, feta, chopped figs and candied pistachios. Drizzle with 1/4 cup of dressing, combine and add more if needed.