Guest guest Posted September 16, 2000 Report Share Posted September 16, 2000 * Exported from MasterCook * Fig-and-Arugula Salad With Parmesan Recipe By :Deborah Madison, Cooking Light, August 2000 Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 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 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. (serving size: 1 1/2 cups). CALORIES 156 (33% from fat); FAT 5.8g (sat 1.7g, mono 3.1g, poly 0.5g); PROTEIN 4.6g; FIBER 4.9g; CHOL 5mg; IRON 1.1mg; SODIUM 273mg; CALC 194mg S(Formatted by): " KES on 9/15/00 " Copyright: " Southern Living Inc. " - - - - - - - - - - - - - - - - - - - NOTES : The combination of flavors in this recipe-sweet figs, sharp cheese, and peppery arugula-couldn't be better; it received the highest rating in our test kitchens. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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