During the summer, all the veggies, fruit, and salad we eat come from the CSA or our garden. It’s all fresh and whole. But I have to admit, during the winter, I’ll often reach for those bags of salad greens, just because they’re easy. I always had a sneaking suspicion that I really should just go with the heads of lettuce (and not just because it’s cheaper), but hey, I get a little lazy as the daylight gets shorter.
Treehugger.com recently posted why my suspicions were correct. In 7 Reasons to Ditch Packaged Salads, they list why we should stick with the heads of lettuce, spinach, kale, etc. The reason that’s most convincing to me is the fact that a tremendous amount of water is used to produce those little bags and their contents. Be sure to read the article for more reasons.
So in the spirit of fresh salads, this week’s recipe is a favorite – Arugula and Fig Salad!
Photo from anotherperfumeblog.com.
Arugula and Fig Salad
Figs, stems off, cut in half
shredded parmesan cheese
italian dressing, optional
1) Combine all ingredients in a salad bowl. I never use the dressing, so test it before adding any dressing to your salad. Enjoy!
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