Fig, Golden Beet and Prosciutto Salad with Fig Vinaigrette
User Reviews
5.0
12 reviews
Excellent
Fig, Golden Beet and Prosciutto Salad with Fig Vinaigrette
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This crazy delicious salad came together as a bunch of leftovers. And it turned out to be the most delicious fig, golden beet and prosciutto salad.
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Ingredients
- 6 cups arugula
- 12 figs halved
- 8 lices prosciutto
- 4 golden beets
Fig Vinaigrette
- 3 figs
- 1/3 cup olive oil
- 3 tbsp champagne vinegar
- 1 tsp shallot finely diced
- 1 tsp Dijon mustard
- pinch of salt and pepper
Instructions
- Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
- Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
- Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
- Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
195mg
(8%)
Potassium
843mg
(24%)
Fiber
8g
(32%)
Sugar
36g
(72%)
Vitamin A
1005IU
(20%)
Vitamin C
12.3mg
(14%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 195mg | 8% |
| Potassium | 843mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 36g | 72% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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