Arugula Salad with Pecorino and Roasted Figs
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 108.6 μg | (181 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 fresh Figs
- 2 Tbsps olive oil
- 4 slices white bread
- 1 garlic clove
- 1 strip organic Orange peel
- 2 bunches Arugula
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp honey
- salt
- freshly ground peppers
- 60 grams aged pecorino romano
Preparation steps
1.
Rinse the figs, then halve or quarter depending on size. Heat the oliev oil, and place the figs in the pan cut side down. Sauté for 2 minutes over medium heat.
2.
Remove the crust from the bread, then cut into cubes. Peel the garlic, and pass through a press. Flip the figs, then add the bread, garlic, and orange zest to the pan. Toast the bread cubes until golden brown.
3.
Rinse and trim the arugula. Dry and transfer to a large bowl. Add the vinegar, olive oil, and honey. Season to taste with salt and pepper, then toss to combine. Divide the arugula mixture onto plates, and top with the figs and the croutons. Sprinkle with pepper and the grated pecorino cheese, and serve immediately.
