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Fig-and-Arugula Salad with Parmesan

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups)
The combination of flavors in this salad recipe-- sweet figs, sharp cheese, and peppery arugula-- couldn't be better; it received the highest rating in our Test Kitchens.

Ingredients

  • 2 tablespoons minced shallots
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 16 fresh figs, each cut in half lengthwise
  • 6 cups trimmed arugula (about 6 ounces)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Parmesan cheese

Nutrition Information

  • calories 156
  • caloriesfromfat 33 %
  • fat 5.8 g
  • satfat 1.7 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 4.6 g
  • carbohydrate 25.1 g
  • fiber 4.9 g
  • cholesterol 5 mg
  • iron 1.1 mg
  • sodium 273 mg
  • calcium 194 mg

How to Make It

  1. 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.