FIG AND ARUGULA SALAD
So simple and so delicious!
Provided by Serena123
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
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
HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA
Steps:
- Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
- Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
- Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.
GRILLED STONEFRUIT, ARUGULA, AND BRESAOLA SALAD
Juicy grilled peaches, lemony arugula, and salty bresaola team up to make the perfect summer lunch. The chardonnay's minerality stands up to the bresaola and arugula while the peaches bring out the more honeyed notes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
- 2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
- 3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.
Nutrition Facts : Calories 352 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 70 milligrams, Sodium 1484 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 25 grams, Sugar 10 grams
GRILLED FIG AND ARUGULA SALAD
recipe by Sondra Bernstein of Sonoma's acclaimed The Girl and the Fig restaurant.
Provided by Sondra Bernstein
Categories Appetizer
Number Of Ingredients 12
Steps:
- Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan. Reduce the port over medium heat to ½ cup, about 5 to 7 minutes. Transfer the port mixture to a food processor and add the vinegar. Purée until smooth. Add the shallots and slowly whisk in the oil. Season to taste with salt and pepper to taste.
- Sauté the pancetta in a small sauté pan over medium heat until the pancetta is crisp. Set the pancetta aside, reserving the "oil." Brush the figs with the pancetta "oil." Grill the figs for 45 seconds on each side. In a stainless-steel bowl, toss the arugula, pecans, pancetta, and goat cheese with the vinaigrette.
- Divide the salad among 6 chilled plates and surround it with the grilled figs. Grind the pepper over each salad.
GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS
From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill!
Provided by the80srule
Categories Salad Dressings
Time 40m
Yield 8 toasts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill.
- To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
- Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
- To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
- SALAD: Mix the spinach and arugula in a large bowl.
- Add the dresing, toss gently to coat.
- Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
- TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
- Grill the bread slices 5 minutes on each side or until golden, let cool.
- Spread 1 tsp cheese mixture on each slide and serve with each salad.
- 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.
Nutrition Facts : Calories 175.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 8, Sodium 416.6, Carbohydrate 28.2, Fiber 3.3, Sugar 13.6, Protein 4.3
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FIG ARUGULA SALAD WITH PECANS | FEASTING AT HOME
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5/5 (24)Calories 264 per servingCategory Salad
- Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
- Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
- Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
RECIPE FOR FIG SALAD - NO SPOON NECESSARY
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5/5 (9)Total Time 20 minsCategory SaladCalories 522 per serving
- Prepare the Vinaigrette: In a small mason jar or a small bowl, shake or whisk (respectively) all ingredients for the vinaigrette. Let stand 10 minutes. Taste and adjust for seasoning. Shake or whisk again. Set aside.
- Grill the Figs: Heat a charcoal or gas grill to medium-high. Brush the cut side of the figs with olive oil; season generously with salt and pepper. Place on grill, cut side down, and brush rounded side (facing you) with olive oil. Grill until just barely charred, about 2-4 minutes. Flip over and remove to a plate or clean work surface. Brush grilled side with honey. Set aside while you assemble the salad.
- Assemble the Salad: In a large bowl, toss the arugula, cooked quinoa, gorgonzola, shallots and a couple cracks of fresh black pepper with half of the vinaigrette. Arrange the prosciutto slices on serving plates. Mound half (or part) of the salad in the center of prosciutto. Scatter the figs on top. Sprinkle with almonds. Drizzle the remaining vinaigrette on top or serve on the side.
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