Saturday, April 14, 2007

Gold Coat Autumn Salad with California Figs

Gold Coat Autumn Salad with California Figs

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
1/2 cup vanilla nonfat yogurt
1/2 tsp. Honey
1/4 tsp. Ground cardamom or cinnamon
1 tbsp. 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%

Quotes Chicken Recipes


Post a Comment

Links to this post:

Create a Link

<< Recipes