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Gold Coast Autumn Salad
lettuce leaves
2 oranges, peeled and thinly sliced
2/3 C dried figs (Calimyrna or Black Mission), stems removed
and quartered
1 apple or ripe pear, cored and thinly sliced
Cardamom Cream Dressing:
1/2 C vanilla nonfat yogurt
1/2 tsp honey
1/4 tsp ground cardamom or cinnamon
1 Tbs 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
honey and ground cardamom until blended. Drizzle mixture over
salads. Sprinkle coconut over salads for garnish. Makes 4
servings.
Recipe provided by the California Fig Advisory Board.
Nutrient Analysis Per Serving: Calories, 167; Fat, 1 g,
Cholesterol, 1 mg; Fiber, 5 g; Sodium, 21 mg; Percent calories
from Fat, 6%.
***Write a review of this recipe!***
Recipe from the New England McIntosh Growers
Association
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