Apple Salad with Figs & Almonds - 17g Carbs, 3g Fiber
From The Mayo Clinic
Dietitian’s tip:
Figs — a sweet fruit with soft flesh and tiny edible seeds — are
a good source of iron, calcium and phosphorus. Dried figs are a
good source of fiber. You can eat figs raw, with or without
their peel, or use them in baked goods.
Low sodium = no more than 140 mg of sodium per serving
Low fat = no more than 3 g of fat per serving
Serves: 6
2 large red apples, cored and diced
6 dried figs, chopped
2 ribs of celery, diced
1/2 cup fat-free lemon yogurt
2 Tbsp slivered almonds
2 carrots, peeled and grated
In a small bowl, combine the apples, figs and celery. Add yogurt
and mix thoroughly. Serve on separate plates topped with almonds
and garnished with grated carrots.
Nutritional Analysis per Serving:
95 Calories, 0 Cholesterol, 2g Protein, 35mg Sodium, 17g Carbs,
3g Fiber, 2g Total fat, 323mg Potassium, Trace Saturated fat,
73mg Calcium, 1g Monounsaturated fat
Mayo Clinic Healthy Weight Pryamid Servings: 1 Fruits
Diabetes Meal Plan Exchanges: 1 Fruits
Dash Eating Plan Servings: 1 Fruits