Fig-and-Arugula Salad With Parmesan (3 PTS)

Recipe Ingredients

3 tablespoons	45ml	Minced shallots
1 1/2 tablespoons	22ml	Balsamic vinegar
1 tablespoon	15ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Salt
16		Fresh figs - each cut in half
		Lengthwise
6 cups	1422ml	Trimmed arugula (about 6 ounces)
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 cup	36g / 1.3oz	(1 ounce) shaved fresh Parmesan cheese

Recipe Instructions

Combine first 4 ingredients in a large bowl; stir well with a whisk.

Add figs, cover and let stand 20 minutes. Add arugula and pepper;

toss well. Top with cheese. Serve immediately.

(serving size: 1 1/2 cups).

CALORIES 156 (33% from fat); FAT 5.8g (sat 1.7g, mono 3.1g,

poly 0.5g); PROTEIN 4.6g; FIBER 4.9g; CHOL 5mg; IRON 1.1mg;

SODIUM 273mg; CALC 194mg

S(Formatted by):

"KES on 9/15/00"

Copyright:

"Southern Living Inc."

Source:
Deborah Madison, Cooking Light, August 2000

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.