5-Minute Arugula & Dried Fig Salad
yields: 4 side servings
The simplest five-minute arugula salad recipe with dried figs and toasted almonds. Tossed with fresh lemon juice and olive oil, and parmesan cheese for depth. Easy enough for weeknights and festive enough for the holiday table!
Ingredients
- 5 oz baby arugula
- 1-2 tablespoons extra virgin olive oil
- 1-2 tablespoon freshly squeezed lemon juice
- Pinch kosher salt
- ½ cup dried mission figs, stemmed and sliced
- ⅓ cup slivered almonds, toasted
- ¼ cup freshly grated parmesan cheese
INSTRUCTIONS
- Toss the arugula in 1 tablespoon each olive oil and lemon juice and a pinch of salt to coat. Taste and add more olive oil and lemon juice as desired.
- Add figs, almonds, and parmesan. Toss to coat. Serve!
