Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing

Mix the tangy-sweet dressing up to three days ahead, and refrigerate.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 45 %
Fat 4.5 g
Satfat 1.3 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 10.9 g
Fiber 1.7 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 147 mg
Calcium 88 mg


3 tablespoons balsamic vinegar
3 dried Black Mission figs, chopped
3 tablespoons water
2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/2 teaspoon minced shallots
1/4 teaspoon chopped fresh thyme
8 cups trimmed arugula (about 4 ounces)
1/4 cup thinly sliced red onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 center-cut bacon slices, cooked and crumbled
2 tablespoons crumbled goat cheese


1. To prepare dressing, combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth.

2. To prepare salad, place 1 1/3 cups arugula on each of 6 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 1 teaspoon goat cheese. Serve immediately.

Laura Zapalowski,

Cooking Light

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note