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

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 45%
  • Fat: 4.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3g
  • Carbohydrate: 10.9g
  • Fiber: 1.7g
  • Cholesterol: 5mg
  • Iron: 0.9mg
  • Sodium: 147mg
  • Calcium: 88mg

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

Preparation

  1. 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. 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.
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