Thursday, January 28, 2010

Fig & Bacon Salad with Parmesan

I ate this for dinner the other night, along with half a baked potato topped with a parsley-kind-of-chimichurri-sauce.

Big, big handful baby greens or cut-up lettuce
2 figs, fresh or dried, cut into quarters
2 slices cooked bacon, crumbled
Parmesan shavings

1 T olive oil
1 T red wine vinegar
Dab of Dijon mustard
Juice of a quarter lemon
Salt & pepper to taste

Combine the dressing ingredients and toss with the lettuce. Top with the figs, bacon, and Parmesan.

1 serving
320 calories

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