Photo by: stu_spivack
Arugula and Fig Salad
Food Ingredients:
8 ounces arugula leaves 4 1/2 ounces fresh figs, quartered 1 tablespoon freshly squeezed lemon juice 2 or 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper, to taste
Recipe preparation:
1 Wash the arugula well and tear it into bite-size pieces. Dry it well on paper towels or with a salad spinner. Oil-based dressings won’t stick to wet leaves. 2 Toss the quartered figs with the leaves. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Toss the dressing with the salad. Serve immediately. 3 Note: Good, meaty tomatoes are a rarity this time of year, but those hankering for a taste of a beefsteak can make do with cherry tomatoes. These are easy to find and still pack plenty of juicy flavor.
Recipe source: Foodista recipe
