Warm Fig And Arugula Salad Recipes

FIG AND ARUGULA SALAD

Fig and Arugula Salad image

So simple and so delicious!

Provided by Serena123

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

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

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Arugula-Fig Salad with Creamy Gorgonzola image

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

Provided by Anastasia

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4 fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Steps:

Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g

WARM FIG AND ARUGULA SALAD

WARM FIG AND ARUGULA SALAD image

Categories Leafy Green Pork No-Cook

Yield 4 SERVINGS

Number Of Ingredients 30

Ingredients

SERVINGS: 4 SERVINGS
PREP TIME: 15-20 MINUTES
SPECIAL INGREDIENTS: Hand held blender
For the curry-Raisin Vinaigrette
Olive oil 1/4 cup
White onion, chopped 3 tbsp
Carrot, chopped 1 tbsp.
Bay leaves 1 leaf
White wine 3 tbsp.
White wine vinegar 3 tbsp.
Vanilla bean, seeds 1 bean
Tumeric, ground 1 tsp.
Curry powder 1 tbsp.
Sea salt 1/8 tsp.
Fresh ground black pepper 1/8 tsp.
Parsley, chopped 2 tsp.
Chicken stock 1/4 cup
dried, dark figs, chopped 1/4 cup
FOR THE SALAD
Mixed salad greens 4 cups
Baby arugula 2 cups
Fresh shaved fennel 1/4 cup
Fresh Cilantro, chopped 2 tbsp.
Fresh tarragon, chopped 1 tbsp.
Goat cheese, crumbled 3 tbsp.
Feta cheese, shaved 2 tbsp.
Fresh cracked pepper 1 tsp.
Fresh, plump golden raisins 1/4 cup
Smoked cooked bacon, chopped 1/4 cup
Wheat Thins Crackers, smashed 1/4 cup

Steps:

1. To make the vinaigrette, Heat the olive oil in a medium sauté pan over medium heat. Add the onion, carrot, and bay leaf. Sauté about 2 minutes, until vegetables are soft. Add the wine, vinegar, vanilla bean seeds, tumeric, curry powder, salt, pepper and parsley. Cook for 3 minutes on medium until liquid is almost reduced. Immediately add the chicken stock and cook for 2-3 minutes until liquid is reduced by half. Strain, then blend with a hand held mixer for 1 minute to emulsify. Add figs and pulse for several seconds, to slightly blend in the figs. Let cool 10 minutes before using until warm. 2. Combine remaining ingredients in a large salad bowl and dress with the vinaigrette. Serve among 4 salad plates. Enjoy.

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