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Ingredients
- 8 ounce arugula leaves
- 4 1/2 ounce fresh figs, quartered
- 1 Tbsp. freshly squeezed lemon juice
- 2 x or possibly 3 Tbsp. extra-virgin extra virgin olive oil Salt and freshly grnd black pepper, to taste
Directions
- Wash the arugula well and tear it into bite-size pcs. Dry it well on paper towels or possibly with a salad spinner. Oil-based dressings will not stick to wet leaves.
- Toss the quartered figs with the leaves. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Toss the dressing with the salad. Serve immediately.
- Note: Good, meaty tomatoes are a rarity this time of year, but those hankering for a taste of a beefsteak can make do with cherry tomatoes. These are easy to find and still pack plenty of juicy flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 277g | |
| Calories 131 | |
| Calories from Fat 11 | 8% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 814mg | 23% |
| Total Carbs 30.51g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 23.69g | 16% |
| Protein 4.52g | 7% |
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