Downshiftology · by Lisa Bryan★ 5.0 (4)
Fig, Golden Beet and Prosciutto Salad with Fig Vinaigrette
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 23%
CARBS 45G45% OF CAL
9G FIBER0G ADDED37G INTRINSIC0G OTHER37G TOTAL SUGAR
FAT 23G50% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of arugula, fresh figs, roasted golden beets, and prosciutto with a fig vinaigrette. Sweet, salty, and elegant.
mainamericansaladpork⚙️ food processor🍲 stockpotdairy freegluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups arugula
- 12 figs (halved)
- 8 slices prosciutto
- 4 golden beets
- 3 figs
- 1/3 cup olive oil
- 3 tbsp champagne vinegar
- 1 tsp shallot (finely diced )
- 1 tsp dijon mustard
- pinch of salt and pepper
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 23%
CARBS 45G45% OF CAL
9G FIBER0G ADDED37G INTRINSIC0G OTHER37G TOTAL SUGAR
FAT 23G50% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 886mg
- Total sugar
- 37g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 832mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.