Arugula Salad with Figs and Walnuts

Arugula Salad with Figs and WalnutsSubmitted by: Janet Bond Brill, PhD, RD, LDN
Yield: 6 servings – 1 ¼ cup salad with 2 tsp dressing

Ingredients: Parsley Chive Dressing

  • ¾ cup Extra virgin olive oil
  • ¼ cup Aged balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Shallot, peeled and minced
  • 1 bunch Flat-leaf Italian parsley, stalks removed
  • 3 stalks Fresh chives, cut into small pieces

Ingredients: Salad

  • 5 oz Baby Arugula
  • 1 cup Dried Mission figs, chopped
  • ½ cup Chopped walnuts, toasted

Directions: Parsley Chive Dressing

  1. Place all dressing ingredients in a blender.
  2. Blend until ingredients are well combined, scraping down the sides of the container at least once.

Directions: Arugula Salad

  1. In a bowl, toss arugula with the parsley chive dressing.
  2. Arrange arugula on a platter or in a shallow bowl.
  3. Sprinkle with figs and walnuts.
  4. Serve with more dressing on the side if desired.

Nutritionals (1 ¼ cup salad with 2 tsp dressing)

Calories: 189; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 25 mg; Carbohydrates: 19 g; Fiber: 3 g; Sugar: 13 g; Protein: 3 g; Vitamin A: 13% DV; Vitamin C: 10% DV; Calcium 9% DV; Iron: 6% DV

Recipe Source

An excerpt from the book The Heart Disease Reversal Plan by Janet Bond Brill, Ph.D., R.D., LDN; to be published by Three Rivers Press; February 2011; Copyright © 2011 Janet Brill, Ph.D. To learn more about this book please visit www.HeartDiseaseReversal.com

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