---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Gold Coat Autumn Salad with California Figs
  Categories: Salads, Fruits, Side dish
       Yield: 4 servings
  
            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
  
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