Fig & Goat Cheese Arugula Salad
with Garlic Oil & Balsamic Vinaigrette
serves 4
INGREDIENTS
4 cloves garlic, minced
4 Tablespoons olive oil
2 cups canned butter beans, rinsed and drained
4 Tablespoons balsamic vinegar
1 bag (5 oz) arugula + 1 bag (5 oz) mixed greens
12 fresh figs (or dried if fresh not available), quartered
2 ounce goat cheese, crumbled
Salt & pepper
DIRECTIONS
- Sauté garlic in oil for 1 min. Add beans and sauté for 6-8 mins. Remove beans from oil.
- Mix vinegar and remaining cooking oil from beans. Toss with arugula.
- Top salad with figs, cheese and warm butter beans.
- Salt & pepper to taste.
Nutrition
Facts |
| Serv. size 3 C. salad (234g) |
| Servings 4 |
| Calories 350 |
Fat Cal. 158 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
18g |
25% |
Total Carb. |
40g |
15% |
Sat. Fat |
4g |
20% |
Fiber |
10g |
40% |
Trans Fats |
0g |
|
Sugars |
14g |
|
| Cholest. |
7mg |
2% |
Protein |
13g |
|
| Sodium |
367mg |
15% |
|
|
|
|
| Vitamin A |
35% |
Vit. C |
20% |
Calcium |
20% |
Iron |
25% |
|
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