Simply Beautiful | Simply Delicious

Waldorf Salad with California Figs



    • ¾ cup plain, nonfat Greek yogurt
    • ½ cup light sour cream
    • 1 teaspoon Dijon mustard
    • 1 tablespoon chopped flat leaf parsley
    • 2 tablespoons honey
    • 2 tablespoons ver jus
    • ¼ teaspoon salt or to taste
    • 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 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 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. Serves: 6

    Serves: 6;

    NUTRITION FACTS (per serving)

    Calories 260 (16.6% from Fat); Total Fat 5g; Saturated Fat 1.5g; Mono Fat 2g; Poly Fat 1g; Trans Fat -0-g; Cholesterol 30mg; Sodium 320mg; Potassium 346mg; Carbohydrate 42g; Sugar 32g; Dietary Fiber 6g; Protein 15g;

    Daily Values

    Vitamin A 20% Vitamin C 40% Calcium 15% Iron 8%

    Fig Type

    • Fresh
    • Dried


    • Salads and Sides

    © 2019 California Fig Advisory Board