Gold Coat Autumn Salad With California Figs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Lettuce leaves,
2: Oranges, peeled & thinly sliced
2/3 cup: California Dried Figs Calimyrna or Black Mission stems removed & quartered,
1: Apple or ripe pear, cored and thinly sliced
CARDAMOM CREAM DRESSING
1/2 cup: Vanilla nonfat yogurt,
1/2 tsp: Honey,
1/4 tsp: Ground cardamom or cinnamon,
1 tbsp: Toasted coconut, garnish
Directions:
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
Source from luhu.jp
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
Source from luhu.jp