Fig and Barley Arugula Salad
Fresh figs are the star of this arugula salad, topped with cooked barley, shaved parmesan, and a balsamic vinaigrette.
Servings 3 people
Calories 344kcal
Ingredients
- 3 cups arugula
- 8 figs quartered; I used Black Mission
- 1.5 cups barley cooked
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1.5 teaspoon honey
- Sea salt to taste
- Aged parmesan shaved, to taste
Instructions
- Cook the barley according to package instructions. To save time, check out Trader Joe's 10 Minute Barley. To prepare the figs, make a thin slice off the top and bottom and quarter each one.
- In a large bowl, combine the arugula, figs, and barley. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and a dash of sea salt. Pour over the salad and toss well. Serve with shaved parmesan flakes, to taste.
Notes
Add shredded chicken, lentils, or soft boiled eggs for a complete meal. Or serve alongside pork tenderloin for dinner.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 53g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 468mg | Fiber: 7g | Sugar: 27g | Vitamin A: 664IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg