Penn Herb Wellness Guide
Fig Vinaigrette
Serve over a mixed greens salad—add walnuts and goat cheese if desired.
Ingredients
- 1/2 cup dried California black mission figs, chopped
- 1 cup very hot water
- 1 tsp balsamic vinegar
- 1 pinch kosher salt
- 2 turns cracked pepper
- 1/4 cup olive oil
Directions
- Rehydrate figs in hot water until soft, about 15 minutes.
- Pulse figs with water in food processor until incorporated, but still a little chunky. Add vinegar, salt, and pepper.
- Remove mixture to a bowl; add oil, and mix lightly with a spoon.
Nutrition Facts
Calories 196
Calories from Fat 88 (45%)
(16%)Total Fat 10g
(8%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(0%)Cholesterol 0mg
(3%)Sodium 64mg
(14%)Potassium 505mg
Total Carbohydrate 30g
(40%)Dietary Fiber 10g
Sugars 6g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.