Recipe - Gold Coat Autumn Salad With California Figs

Lettuce leaves
2 Oranges
peeled & thinly cut or sliced up
2/3 cup California Dried Figs
Calimyrna or Black Mission
stems removed & quartered
1 Apple or ripe pear
cored and thinly cut or sliced up

CARDAMOM CREAM DRESSING
One half cup Vanilla nonfat yogurt
One half teaspoon Honey
One fourth teaspoon Ground cardamom or cinnamon
1 tablespoon Toasted coconut (garnish)

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