Autumn Salad with California Figs

Lettuce Leaves
2 oranges, peeled and thinly sliced
2/3 cup California Dried Figs (Calimyrna or Black Mission), stems
removed and quatered.
1 apple or ripe pear, cored and thinly sliced

On four individual salad plates, arrange a bed of lettuce leaves. Place orange slices,
fig quarters and apple slices decoratively over the lettuce. Make dressing:

Cardamon Cream Dressing

1/2 cup vanilla nonfat yogurt
1/2 teaspoon honey
1/4 teaspoon ground cardamon or cinnamon
1 tablespoon toasted coconut (garnish)

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 side dish salads.
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Thai Chicken Salad With Figs

6 tablespoons fresh lime juice
1/4 cup honey
3 teaspoon light soy sauce
1/4 teaspoon red pepper flakes, crushed
2 teaspoon fresh gingerroot, very finely minced
2 cups shredded, cooked chicken
1 cup California dried figs, stems removed, and cut lengthwise into eighths
2 green onions, thinly sliced
1/4 cup chopped fresh mint
1/2 small cantaloupe; seeded, pared and cut in julienne strips (2 cups)
1 sweet, red pepper; ribs and seeds removed, cut in julienne strips (1-1/2
cups)
1 small cucumber; peeled, seeded, and cut in julienne strips (2 cups)
Assorted mixed salad greens.
Mint sprigs for garnish

Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in medium bowl; mix well. Add
chicken, figs, onions and mint; toss to coat evenly. Cover and refrigerate for one hour. Stir
occasionally.

When ready to serve, combine cantaloupe, pepper strips and cucumber with marinated chicken and
toss gently but thoroughly. Line serving bowl or salad plates with greens and arrange mixture in
center. Garnish with mint sprigs if desired. Makes 6 servings.
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Aloha Salad

Yield: 8 servings

2 c California Dried Figs
1 Fresh pineapple
1 c Mandarin oranges
1 c Whipping cream
2 tb Sugar
1/2 c Toasted flaked coconut
Fresh mint (optional)

Slice dried figs. Slice pineapple into half; scoop out center; cut into
bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and
oranges in pineapple shells. Whip cream; stir in sugar and coconut
(reserve some coconut for topping, if desired). Spoon over fruits.
Garnish with fresh mint, if desired.
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Exotic Salad with Pineapple Figs

Yield: 8 tiny molds

2 pk Lime-flavored gelatin
1 c Boiling water
1 c Crushed pineapple
-- and its syrup
1/2 c Thin-sliced coconut
1/2 c Chopped walnut halves
-OR- pecan halves

Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple
Figs for an appetizing luncheon. For Pineapple Figs, place about 20
California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2
slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer,
cover and cook for 30 minutes. Chill before serving with Exotic Salad.

EXOTIC SALAD:

Stir gelatin into hot water and stir until dissolved. Add remaining
ingredients. Place in individual molds. Chill. Turn out on salad
greens, top with mayonnaise and sprinkling of coconut.