Sweet figs, tangy feta and spicy arugula don’t need much help to shine in this salad celebrating fall’s bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch. This recipe comes to us from Jen of Domestic Divas.
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
- 1 pint figs, quartered
- 4 cups arugula
- 1/2 cup Marcona almonds
- 1/4 cup feta cheese, crumbled
Place the balsamic vinegar in a small bowl, Whisk in the olive oil. Season with salt and pepper to taste.
Layer 1/4 of the arugula and figs onto a small plate. Top with 1/4 of the almonds and feta. Drizzle with the balsamic vinaigrette. Repeat with the remaining ingriedients on 3 other plates and enjoy!
Arugala Fig Almond Salad
Servings per Recipe: 4Amount per Serving
Calories from Fat: 221
Total Fat: 24g
Saturated Fat: 4g
Dietary Fiber: 2g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.