ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Yield 6 servings
Mix the tangy-sweet dressing up to three days ahead, and refrigerate.

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

  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.