Fig-and-Arugula Salad with Parmesan

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 33%
  • Fat: 5.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.6g
  • Carbohydrate: 25.1g
  • Fiber: 4.9g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 273mg
  • Calcium: 194mg

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

Preparation

  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.
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Fig-and-Arugula Salad with Parmesan Recipe at a Glance
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