How To make Gold Coat Autumn Salad with California Figs

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 :

CARDAMOM CREAM DRESSING-------------------------- 1/2 c Vanilla nonfat yogurt
1/2 ts Honey
1/4 ts Ground cardamom or cinnamon
1 tb 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