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Gold Coat Autumn Salad With California Figs Recipe
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Lettuce leaves 2 Oranges -- peeled & thinly sliced 2/3 c California Dried Figs - Calimyrna or Black Mission - stems removed & quartered 1 Apple or ripe pear -- cored and thinly sliced --------------------------CARDAMOM CREAM DRESSING-------------------------- 1/2 c Vanilla nonfat yogurt 1/2 ts Honey 1/4 ts Ground cardamom or cinnamon 1 tb Toasted coconut (garnish) 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: 1.11 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
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