Gold Coat Autumn Salad with California Figs
4 servings scale / convert
2 oranges, peeled and thinly sliced
2/3 cup California Dried Figs, Calimyrna or Black Mission, stems removed and quartered
1 apple or ripe pear, cored and thinly sliced
Cardamom Cream Dressing
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.
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