| 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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