dish
Greens and Figs with Blue Cheese

4
Serves
210
Calories
16
Nutrients
14
Vitamins

Ingredients

1 tablespoon chopped, fresh thyme
1 clove garlic ,minced
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 cup pine nuts ,toasted
4 cups arugula ,washed
4 cups red leaf lettuce ,washed and torn
1 tablespoon blue cheese ,crumbled

Cooking Instructions

For the vinaigrette:

1. Whisk the thyme, garlic, orange juice, balsamic vinegar and olive oil together in a small bowl. Season with salt and pepper.

For the salad:

1. Cut the figs in half and add them to the vinaigrette for the flavors to blend.

2. In a dry sauté pan over medium heat, toast the pine nuts until golden. Set aside.

3. Separate four large radicchio leaves and set aside. Chop the remaining head of radicchio and toss all the lettuces together in a bowl.

4. On 4 chilled salad plates, place a radicchio leaf in the center and divide the lettuce equally on top of the leaf. Surround each plate with the halved figs. Drizzle the vinaigrette over each of the plates. Sprinkle the crumbled blue cheese and pine nuts over the top and serve chilled.

Serving Size: 1 large salad with 2 tablespoons vinaigrette

Nutrition Information

Number of Servings: 4
Calories
210
Protein
5 g
Total Carbohydrate
38 g
Dietary Fiber
8 g
Soluble Fiber
2 g
Insoluble Fiber
5 g
Sugar
29 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
67 %
Percent Calories from Fat
25 %
Vitamin A
2990 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
28 mg
Vitamin D
0 IU
Folate
65 mcg
Vitamin E
3 IU
Vitamin K
118 mcg
Pantothenic Acid
1 mg
Calcium
184 mg
Iron
2 mg
Phosphorus
74 mg
Potassium
645 mg
Sodium
80 mg
Zinc
1 mg