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Recipe Name: Gold Coat Autumn Salad With California Figs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
Lettuce leaves
2 Oranges
peeled & thinly sliced
2/3 Cup(s) California dried figs
Calimyrna or Black
Mission
stems removed & quartered
1 Apple or ripe pear
cored and thinly sliced
1/2 Cup(s) Vanilla nonfat yogurt
1/2 Teaspoon(s) Honey
1/4 Teaspoon(s) Ground cardamom or cinnamon
1 Tablespoon(s) Toasted coconut, garnish
Directions:
On four individual salad plates, arrange a bed of lettuce leaves.
Placeorange slices, fig quarters, and apple slices decoratively over
lettuce.For dressing, in a small bowl, stir together yogurt, honey and
groundcardamom until blended. Drizzle mixture over salads. Sprinkle
coconutover 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 BoardElectronic format courtesy of Karen MintziasFile
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip


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