Stuffed Fig Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Drain chilled canned figs. Cut out stem end. Stuff with cream cheese.
Serve on crisp romaine with thin orange slices and French dressing.
If you can find fresh ripe figs in your market, by all means use them
in this salad. Perfect!