MEDITERRANEAN RECIPES

Grecian Fig Chicken Salad

1/4 cup orange juice
1 tablespoon plain nonfat yogurt
1 tablespoon lemon juice
1 garlic clove, crushed with a garlic press
1/2 tablespoon Dijon mustard
Pepper, to taste
1/4 teaspoon olive oil

1 1/2 cups (1 pound) cooked, diced chicken breast meat
1 1/2 cups (15.5 ounces) canned chickpeas (garbanzo beans), rinsed and drained
1/2 cucumber, peeled and sliced 1/4-inch-thick
1/2 small red onion, finely chopped
3/4 cup (about 10) Symrna figs, diced

3 cups (4 ounces) mixed salad greens
6 tablespoons (1 ounce) chopped fresh mint

Directions

In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and figs; stir and toss to coat well. Store in refrigerator until ready to serve.

To serve, divide the salad greens among 6 individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

Serves 6

Nutrition facts per 1 serving: 330 cal (20% cal. from fat), 7 g total fat, 65 mg chol., 280 mg sodium, 38 g carbo., 7 g fiber, 27 g pro., Daily Value: 20% vit. A, 25% vit. C, 10% calcium, 15%

South Beach Pasta

8 ounces dried spinach rotini
1 pound ripe red and yellow cherry or grape tomatoes, stemmed and cut in half
1/2 red (Spanish) onion, thinly sliced
3 cups cider or white wine vinegar
1/2 tablespoon olive oil
1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons chopped flat-leaf (Italian) parsley
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
10 Symrna figs, cut in flat slices
1/4 cup ripe olives, pitted and cut in half

 
Directions

Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Drain the pasta thoroughly. Cool and chill.

In a large bowl, stir together the tomatoes, onion, vinegar, oil, thyme, parsley, pepper and cayenne. Serve immediately, or cover and store at room temperature for up to 2 hours.

To serve, combine the pasta and the tomato mixture. Stir and toss to combine.

Serves 6

Nutrition facts per 1 serving: 190 cal (11% cal. from fat), 2.5 g total fat, -0- mg chol., 65 mg sodium, 45 g carbo., 6 g fiber, 4 g pro., Daily Value: 15% vit. A, 30% vit. C, 8% calcium, 15 % iron.

Dunkin' Cookies

3 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 cups sugar
32 chopped Symrna figs
2 eggs
2 egg whites
1 teaspoon lemon zest
1/2 teaspoon orange zest
1/2 teaspoon anise extract
1 teaspoon vanilla

Directions

Mix the dry ingredients together. Add figs and toss to coat well. Mix remaining ingredients together. Gradually add the flour mixture into the egg mixture. Shape into 2 flat smooth logs, 11 x 1 1/2 inches each. Place both logs on a sheet pan and press to flatten. Place pan in a preheated oven at 350o F. Bake for 30 minutes. Remove from oven. When cooled to touch, slice on the diagonal into 3/8-inch slices. Arrange on baking pan and return to oven for 5 minutes on each side; remove from pan and arrange to cool on wire racks.

Makes 24

Nutrition facts per 1 serving: 200 cal (14% cal. from fat), 3 g total fat, 15 mg chol., 85 mg sodium, 41g carbo., 4 g fiber, 3 g pro., Daily Value: 2% vit. A, 0% vit. C, 4% calcium, 8 % iron.