Best 4 Fig And Arugula Salad Recipes
Indulge in a delightful culinary journey with our exquisite Fig and Arugula Salad, a harmonious blend of sweet, savory, and peppery flavors. This refreshing salad features a vibrant combination of sweet and juicy figs, peppery arugula, creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette. The contrasting textures and flavors create a symphony of taste that will tantalize your palate.
This article offers a collection of Fig and Arugula Salad recipes, each with unique variations to suit your preferences. Whether you prefer a simple and classic salad or one with additional ingredients like roasted chicken or crispy prosciutto, we have a recipe that will satisfy your cravings. With step-by-step instructions and helpful tips, you'll be able to recreate these delectable salads in the comfort of your own kitchen.
FIG AND ARUGULA SALAD
So simple and so delicious!
Provided by Serena123
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
- Drizzle honey and balsamic vinegar over salad before serving.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g
FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS
Steps:
- Make vinaigrette
- In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
- Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
- Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
DRIED FIG, GOAT CHEESE AND ARUGULA SALAD
Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.
Provided by justcallmetoni
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
- In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
- Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
- 210 calories/12g fat/4g fiber.
Nutrition Facts : Calories 146.6, Fat 9.7, SaturatedFat 1.1, Sodium 100, Carbohydrate 15.1, Fiber 2.5, Sugar 11.4, Protein 2.7
FIG, PROSCIUTTO AND ARUGULA SALAD
Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.
Provided by Xexe383
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the vinegar in a small bowl.
- Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
- Stir in the honey.
- Put the arugula in another bowl.
- Drizzle with the olive oil, season with salt and pepper.
- Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
- Crumble the goat cheese if you are using it over the salad.
- Then drizzle everything with the balsamic-honey dressing.
Tips:
- Choose ripe, fresh figs for the best flavor. Look for figs that are plump and have a slight give when you press them.
- If you can't find fresh figs, you can use dried figs instead. Just be sure to soak them in warm water for about 30 minutes before using.
- Use a good quality balsamic vinegar for the dressing. A good balsamic vinegar will have a thick, syrupy consistency and a sweet and tangy flavor.
- If you don't have arugula, you can use another type of salad green, such as spinach or romaine lettuce.
- You can add other ingredients to the salad, such as crumbled goat cheese, toasted walnuts, or sliced almonds.
Conclusion:
This fig and arugula salad is a delicious and refreshing summer salad. It's perfect for a light lunch or dinner. The sweetness of the figs pairs perfectly with the peppery arugula and the tangy balsamic vinegar dressing. This salad is also very easy to make, so it's a great option for busy weeknights.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
