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Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette
HALF BAKED HARVEST14Ingredients
25Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup extra-virgin olive oil
- 1 1/2 cups cherry tomatoes (small)
- 2 cloves garlic (smashed)
- 1 tsp. crushed red pepper flakes (or to taste)
- 1 lemon (thinly sliced)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. fresh oregano leaves
- kosher salt
- black pepper
- 4 cups baby arugula
- 1 cup fresh basil leaves
- 8 figs (fresh, quartered)
- 8 oz. buffalo mozzarella (or burrata cheese, torn)
- 3 oz. prosciutto (thinly sliced, I prefer crisping it)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium890mg37% |
| Potassium720mg21% |
| Protein21g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber7g28% |
| Sugars19g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium45% |
| Iron15% |
* 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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