Gold Coat Autumn Salad With California Figs

Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits	California	Fruits, Salads, Side dish	4	Servings

INGREDIENTS

		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
1/2	c	Vanilla nonfat yogurt
1/2	t	Honey
1/4	t	Ground cardamom or cinnamon
1	T	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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

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