GOLD COAST AUTUMN
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
1/2 C vanilla
1/2 t honey
1/4 t ground
cardamon or cinnamon
1 T toasted
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 cardamon until blended. Drizzle mixture over salads.
Sprinkle coconut over salads for garnish. Makes 4 servings.
This is an official 5 A Day recipe.
by the California Fig Advisory Board.
Per Serving: Calories, 167; Fat, 1 g, Cholesterol, 1 mg; Fiber, 5
Sodium, 21 mg;
Percent calories from Fat, 6%.