Fig and Golden Beet Arugula Salad with Sunflower Seeds
Try this Fig and Golden Beet Arugula Salad with Sunflower Seeds recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains honey
dairy free
pescatarian
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- for the salad:
- for the dressing:
- 1 teaspoon freshly squeezed lemon juice
- 3 packed cups arugula
- 1 large golden beet peeled, blade d, noodles trimmed
- 3-4 figs, stems removed quartered
- 1 tablespoon unsalted sunflower seeds
- Carbohydrate 2.75878028636539 g
- Cholesterol 0 mg
- Fat 8.49212499831606 g
- Fiber 0.498947931123318 g
- Protein 0.842780207643473 g
- Saturated Fat 1.10247599982352 g
- Serving Size 1 1 Serving (22g)
- Sodium 51.6692499354878 mg
- Sugar 2.25983235524207 g
- Trans Fat 0.264608499925878 g
- Calories 88 calories
In a small bowl, whisk together all of the ingredients for the dressing. Set aside.In a large mixing bowl, add in the arugula and golden beet noodles. Pour in the dressing and toss to combine. Set aside in the refrigerator for 10 minutes. Remove, add in the figs and sunflower seeds and toss to combine again.Divide the salad into two plates.
