Gold coat autumn salad with california figs
Yield: 4 Servings L
Ingredients:
- 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 MMMMM------------------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)
Instructions:
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
