Gold coat autumn salad with california figs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lettuce leaves | ||
| 2 | Oranges peeled & thinly sliced | |
| ⅔ | cup | California Dried Figs |
| ½ | cup | Vanilla nonfat yogurt |
| ½ | teaspoon | Honey Calimyrna or Black Mission stems removed & quartered |
| 1 | Apple or ripe pear cored and thinly sliced | |
| ¼ | teaspoon | Ground cardamom or cinnamon |
| 1 | tablespoon | Toasted coconut (garnish) |
Directions
CARDAMOM CREAM DRESSING
On four individual salad plates, arrange a bed of lettuce leaves.
Place orange slices, fig quarters, and apple slices decoratively over lettuce. For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads.
Sprinkle coconut over salads for garnish. Makes 4 side dish salads.
Calories: 167 Fat: 1⅑ G Dietary Fiber: 5.19 G Sodium: 21 Mg Calcium: 122 Mg Potassium: 490 Mg Magnesium: 34 M Iron: 1.29 Mg % calories from fat: 6% Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias