Fig & Arugula Salad
Let’s Get Started!
Ingredients Needed
- 6-8 fresh figs (ripe)
- 1 large orange
- 6-7 cups (baby) arugula (or one pre-washed container)
- 1 T fig-infused balsamic vinegar
* Arugula is very strong and tastes bitter to some. Other dark greens could be used with or instead of the arugula. Also, any vinegar could be used. *
Directions
- Heat the broiler or toaster oven. Line a small baking pan with aluminum foil.
- Cut the figs in half and place the cut sides down on the lined pan. Broil for 2 minutes. Flip and broil for 2 minutes on the other side. After roasting, place the figs on a cutting board and cut each half in half.
- Cut the orange in half. Squeeze the juice from one half into a small bowl. Add the vinegar and whisk with the juice to make your dressing.
- Separate the sections of the other orange half and cut into bite-sized chunks.
- Place the arugula in a bowl, top with the orange sections, hot figs and dressing. Toss.
- Add the dressing and mix. Serve while the figs are still warm.
Benefits
- Digestion – they are high in fiber to help prevent diverticulosis but have a laxative effect as well.
- High in potassium which helps with blood pressure issues, especially for those taking a diuretic for hypertension
- The anti-oxidants in figs help fight cancer.
- They are high in calcium and magnesium which support healthy bones.
