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Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette
LISA'S KITCHEN11Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 shallot (large, finely sliced)
- 1 tsp. Dijon mustard
- 2 tsp. pomegranate molasses
- 1 tsp. sea salt
- cracked black pepper (fresh, to taste)
- 3 Tbsp. extra-virgin olive oil
- 1 1/2 cups arugula (fresh, reserve a small handful for garnish, optional)
- 3/4 cup fresh basil (reserve a small handful for garnish, optional)
- 5 sun dried tomatoes (soaked in hot water for 30 minutes, drained and chopped)
- 8 figs (ripe, rinsed and kept at room temperature, sliced vertically and then cut into quarters)
- 5 oz. goat cheese (crumbled)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium800mg33% |
| Potassium580mg17% |
| Protein14g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars20g |
| Vitamin A35% |
| Vitamin C15% |
| Calcium40% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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