En español | With more fiber per serving than most other fruit, and more antioxidants than red wine or tea, figs are a smart addition to any healthy diet — especially during August and September, when fresh varieties are widely available, says Karla Stockli, head of the California Fig Advisory Board.
Not sure which to choose?
Black Mission figs have a deep, earthy flavor, like a cabernet; Calimyrna figs are buttery, like chardonnay; and Brown Turkey figs are more robust, like a pinot noir, Stockli says.
Waldorf Fig Salad
Courtesy of the California Fig Advisory Board
- 1 cup sour cream
- 3/4 cup plain yogurt
- 1/4 teaspoon Dijon mustard
- 1 tablespoon chopped, flat-leaf parsley
- 2 tablespoons honey
- 2 tablespoons verjuice
- 1 tablespoon extra-virgin olive oil
- Salt and white pepper, to taste
- 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 to 1/2 inch
- 3 red radishes, shredded
- 1/2 red bell pepper, seeded and diced small
- 1/4 cup dried California figs, stemmed and diced
- 1/2 cup fresh California Black Mission figs, stemmed and diced
- 6 to 12 butter lettuce leaves
- 1/4 cup candied pecans
- 1 pomegranate, seeds only (optional)
1. Combine the sour cream, yogurt, mustard, parsley, honey, verjuice, olive oil, salt and pepper in a large mixing bowl; whisk and mix together well. Adjust seasonings to taste.
2. Add the diced chicken, celery, apples, radishes, bell pepper and figs to the mixing bowl and toss to coat well with dressing.
3. To serve, divide and scoop the salad onto 6 salad plates lined with butter lettuce leaves. Garnish with the candied pecans and pomegranate seeds, as desired.
Nutrients per serving: 320 calories, 15g protein, 28g carbohydrates, 3g fiber, 17g fat (7g saturated fat), 55mg cholesterol, 105mg sodium, 482mg potassium
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