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Baby Arugula Fig Spanish Almond Salad with Cabrales Cheese

Baby arugula adds a slight peppery flavor to salad tossed together by Joanne Weir with dried figs, cabrales cheese, and Marcona Spanish almonds.
Course: Salad
Keyword: baby arugula, cabrales cheese, spanish almond
Servings: 6
Calories: 244kcal

Ingredients

Instructions

  • In a small bowl, whisk together the shallots and sherry vinegar.  Let sit 10 minutes.  Add the olive oil and whisk together. Season to taste with salt.
  • To serve, toss the arugula with the dressing, sliced dried figs and Marcona almonds.  Crumble the blue onto the top. Place in a salad bowl and serve.

Notes

Recipe by  Joanne Weir Logo

Photos by Annelies Z

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 348mg | Fiber: 3g | Sugar: 8g | Vitamin A: 899IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 1mg