If last year, you told me I was destined to become one of 1.4 million women addicted to Pinterest, I would have snickered. However, I would have also called you crazy if you predicted I’d be blogging about figs today. Yet, here I am, a confessed Pinterest junkie writing about figs! I have never really paid much attention to figs. My only fig experience has been with the fig bar I enjoyed as a kid. But with a 2 pound bag of fresh figs in my refrigerator, I am rediscovering the fruit I have overlooked for soooo many years.
For those of you who are strangers to figs, a fresh fig tastes a little like a strawberry and a little like a peach. Some people enjoy them right off the tree, but I prefer them paired with cheese. How do they rate in terms of nutrition? I’d say pretty darn good! One medium fresh fig contains 37 calories, is fat free, cholesterol free and a good source of fiber and potassium.
But aside from enjoying with cheese, what’s a gal to do with fresh figs? I have be pondering that problem all week. And where does a gal find answers to today’s pressing questions? Pinterest of course! After many
well spoent hours on Pinterest pinning everything but recipes using fresh figs, I found this: Cooking Light’s Fig, Prosciutto and Gorgonzola Salad. Last week I took this winning combination to a bed of organic baby arugula, added some leftover chicken I had in the refrigerator, and drizzled it with a balsamic vinaigrette. Voila! A healthy lunch salad ready in minutes. I have included the recipe below if you’re interested in a light, but yummy salad with figs!
Hmm, figs, Pinterest; there’s no telling what I’ll be doing next year! What do you think you’ll be doing in a year?
Arugula, Chicken and Fig Salad with Balsamic Vinaigrette
Prep Time: 1
Ingredients (serves 2)
- 2-4 cups organic baby arugula
- 6 ounces sliced cooked chicken
- 2 slices prosciutto ham, cut into 1/8 inch-wide strips
- 4 tsp crumbled gorgonzola cheese
- 6 whole fresh figs
- 1T balsamic vinegar
- 1/2 T honey
- 1/2 tsp mustard
- 2 T olive oil
Arrange arugula on each of 2 plates. Add approximately 3 ounces of cooked chicken to each plate and top with slices of prosciutto ham. Cut figs in half lengthwise and add 6 halves to each plate. Mix olive oil, balsamic vinegar, honey and mustard and pour half over each salad. Top with gorgonzola cheese.