Servings: 4 servings
Cost: $2.34 per serving
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large mixing bowl
Ingredients for Marinated Fresh Fig And Mozzarella Salad
for the vinaigrette
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon whole grain Dijon mustard
for the salad
- 16 fresh figs halved lengthwise
- 8 ounces fresh mozzarella
- 4 ounces prosciutto torn into thin strips and pieces
- 2 cups arugula loosely packed
Whisk together the vinaigrette ingredients. Taste for salt and pepper and add as necessary. Divide the vinaigrette in half. Add the fig halves to one half the vinaigrette and gently stir to coat. Allow to stand 30 minutes. Transfer the remaining vinaigrette to a cruet or sauceboat.
Add arugula to a large salad bowl. Using a slotted spoon, remove the figs from the vinaigrette to another bowl. Add several tablespoonfuls of the vinaigrette used to marinate the figs to the arugula and toss well to coat.
Distribute equally between 4 salad plates or a large salad platter. Arrange mozzarella and ham atop the arugula. Finish by topping with the marinated figs and another LITE drizzle of the vinaigrette used to marinate the figs.
Season with salt and pepper to taste and serve immediately with the reserved vinaigrette tableside.
The vinaigrette may be made ahead by a day and stored in a jar with a tight fitting lid on the counter. Shake well before adding the figs to marinate.
Serving: 1serving | Calories: 586kcal | Carbohydrates: 47g | Protein: 18g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 565mg | Potassium: 618mg | Fiber: 6g | Sugar: 39g | Vitamin A: 916IU | Vitamin C: 6mg | Calcium: 378mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.