Channel your inner gourmet chef with this fig salad.  Even though dried figs are available year round, there is nothing quite like the deliciously honeyed taste of fresh figs.  They are in season from June through the early fall.

Simple toppings like figs are what make salads ‘un-boring’, unique, curiously inviting, and definitely extra special.

Servings: 1

Calories:  182, Protein: 5.48 g, Carbohydrate: 36.2 g, Fat: 3.76 g, Fiber: 7.63 g

Ingredients

8 cucumber slices, sliced about 1 inch wide

2/3 cup fresh brown figs, halved (you may use green figs if you wish)

2 cups baby romaine lettuce mix

½ cup baby arugula

6 grape tomatoes, halved (cherry tomatoes work just fine)

1 tbsp garlic and herb crumbled feta

Directions:

Layer romaine lettuce and arugula on a plate. Top with cucumber, tomatoes and figs. Sprinkle feta cheese on top.

The salad would go perfectly with raspberry vinaigrette dressing.  It can also be eaten as is without dressing (which I prefer).

Enjoy!

Calories:  127.6, Protein: 2.81 g, Carbohydrate: 29.2 g, Fat: 1.73 g, Fiber: 5.36 g, Sodium: 1.25 mg

Servings: 4, Serving Size: 1/4

Ingredients

3 Blood oranges

3 Cara Cara oranges

1 Large Cucumber

2 tbsp Sliced almonds

Dressing

1/4 cup Balsamic vinegar

8 Mint leaves, chopped

1 tsp honey

1 tsp grated ginger root

2 tbsp water

Directions:

Make the dressing by whisking together all the ingredients in a small bowl. After ingredients are thoroughly combined, set aside in the refrigerator for 30 minutes, to let the flavors intensify.

Wash and peel the oranges, then cut them in round circles, about an inch thick widthwise.

Wash the cucumber, and pat dry with a paper towel. Also cut in round circles an inch thick widthwise.

Combine oranges and cucumber together, and toss in the sliced almonds for an extra crunch.

Pour the dressing over the salad and enjoy.  You can garnish the salad with some more chopped mint leaves or almonds. Serving suggestion provided above.

Servings: 8 Serving Size: 1 cup

Calories:  84.7, Protein: 2.24 g, Carbohydrate: 7.56 g, Fat: 6.06 g, Sodium: 165.6 mg, Fiber: 2.71g, Calcium: 36.4 mg, Potassium: 281.8 mg

Ingredients:

1 cup artichoke hearts

2/3 cup black olives

1 cup cherry tomatoes

¼ cup pine nuts

1 whole cucumber, sliced

1/3 cup red onion, diced

3 cups romaine lettuce

¼ cup feta cheese

Dressing Ingredients:

2 tbsp balsamic vinegar

1 tbsp olive oil

Pinch of salt

Black pepper, to taste

Directions:

Lay a bed of lettuce and top with the rest of the salad ingredients. Sprinkle with ¼ cup of feta cheese.

For the dressing, combine the balsamic vinegar, and olive oil. Mix together. Add a pinch of salt and black pepper to taste. Drizzle on the salad when ready to eat.

Flavonoids found in dark chocolate possess protective effects against cardiovascular disease by reducing the risk of blood clot formation, decreasing LDL (bad cholesterol) , increasing HDL (good cholesterol) levels and more. Feeling adventurous? You can make your own daring and unique dark chocolate by experimenting with various flavors from a variety of herbs and spices.  Heart healthy, antioxidant rich, and with only 5 ingredients, I must say this recipe is a win.

Ingredients

• 1 cup cocoa powder
• ½ cup coconut oil
• 4 Tbsp. honey
• 2 Tbsp. almonds (slivered)
• 2 Tbsp. ginger powder (may use 1 Tbsp. if a milder flavor is desired)

 Instructions

Melt coconut oil in a saucepan over low heat. Stir in honey until dissolved, and then add cocoa powder, ginger powder and lastly almonds until well blended. Whisk mixture together until smooth. (If it starts to thicken, you may add some additional coconut oil, until a smooth gloss is formed). Pour mixture into your desired mold. You may sprinkle additional almonds on the top as desired. Refrigerate until chilled, about 1 hour.