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

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