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Fig, Apple, and Arugula Salad

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $5.21 One serving costs about $5.21

$5.21 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free side dish,salad
spoonacular Score:87%

Spoonacular Score: 87%

 

Fig, Apple, and Arugula Salad could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 1 and costs $5.21 per serving. This side dish has 455 calories, 4g of protein, and 16g of fat per serving. 3 people have tried and liked this recipe. From preparation to the plate, this recipe takes about about 45 minutes. A mixture of peppers, sumac powder, an apple, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is super. If you like this recipe, take a look at these similar recipes: Apple Fig Arugula Salad with Goat Cheese and Walnuts, Fig-and-Arugula Salad with Parmesan, and Roasted Fig and Arugula Salad.

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.

» Get this wine on Wine.com

Ingredients

Servings:
3 cups
3 cups arugula
arugula
3
3  figs
figs
0.5
0.5  apple
apple
1 cup
1 cup green red peppers
green red peppers
some
some slaw dressing
slaw dressing
1 Tbsp
1 Tbsp olive oil
olive oil
2 Tbsps
2 Tbsps maple syrup
maple syrup
1 tsp
1 tsp fresh rosemary
fresh rosemary
1 tsp
1 tsp sumac
sumac
3 cups arugula
3 cups
arugula
3  figs
3
figs
0.5  apple
0.5
apple
1 cup green red peppers
1 cup
green red peppers
some slaw dressing
some
slaw dressing
1 Tbsp olive oil
1 Tbsp
olive oil
2 Tbsps maple syrup
2 Tbsps
maple syrup
1 tsp fresh rosemary
1 tsp
fresh rosemary
1 tsp sumac
1 tsp
sumac

Equipment

bowl
bowl
bowl
bowl


Instructions

Chop the veggies and fruits into bite sized morsels. Combine in a bowl. Make a salad dressing with the dressing ingredients. Pour over the salad when you want to eat the salad. Pix at http://rawgirlinmumbai.blogspot.com/2011/01/fig-apple-and-roquette-salad.html

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.21
Ingredient
3 cups arugula
3 figs
½ apple
1 cup green red peppers
1 tablespoon olive oil
2 tablespoons maple syrup
1 teaspoon fresh rosemary
1 teaspoon sumac
Price
$0.86
$2.00
$0.30
$0.75
$0.17
$1.02
$0.01
$0.11
$5.21

Tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
455k Calories
4g Protein
15g Total Fat
79g Carbs
57% Health Score
Limit These
Calories
455k
23%

Fat
15g
24%

  Saturated Fat
2g
14%

Carbohydrates
79g
27%

  Sugar
65g
73%

Cholesterol
0.26mg
0%

Sodium
35mg
2%

Get Enough Of These
Protein
4g
9%

Vitamin C
206mg
250%

Vitamin A
6354IU
127%

Vitamin K
90µg
86%

Manganese
1mg
75%

Vitamin B2
0.79mg
46%

Fiber
10g
43%

Folate
138µg
35%

Vitamin B6
0.68mg
34%

Vitamin E
4mg
33%

Potassium
1072mg
31%

Magnesium
84mg
21%

Calcium
208mg
21%

Vitamin B1
0.24mg
16%

Iron
2mg
13%

Vitamin B5
1mg
12%

Vitamin B3
2mg
12%

Phosphorus
101mg
10%

Copper
0.2mg
10%

Zinc
1mg
8%

covered percent of daily need

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