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Source: California Fig Advisory Board

Waldorf Salad with California Figs
California Figs add a delicious twist to popular salad.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 10-15
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Dressing
¾ cup plain, nonfat Greek yogurt
½ cup light sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped flat leaf parsley
2 tablespoons honey
¼ teaspoon salt or to taste
white pepper to taste
Chicken
2 boneless, skinless chicken breasts (4 ounces each); poached and diced
4 stalks celery, ribs removed and sliced
3 Granny Smith apples; peeled, cored and diced ½-inch
3 red radishes, shredded
½ red bell pepper, seeded and diced small
½ cup dried California figs, stemmed and diced
½ cup fresh California figs, stemmed and diced
¼ cup glazed pecans
6 to 12 butter lettuce leaves
¼ cup pomegranate seeds(optional)




Combine yogurt, sour cream, honey, ver jus, parsley, mustard, salt and pepper in large mixing bowl; whisk and mix together well. Adjust seasonings to taste. Add figs, celery, apples, radishes, chicken and bell pepper to mixing bowl and toss to coat well with dressing.

To serve, spoon equal amounts of salad onto 6 salad plates lined with butter lettuce leaves. Garnish with glazed pecans and pomegranate seeds, as desired.

Tip: Use 1 cup of dried California figs if fresh are not available.


Source: California Fig Advisory Board





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