nutritional information

Per Serving:

  • Calories: 162
  • Protein: 2 g
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Cholesterol: 0 mg
  • Sodium: 137 mg
  • Fiber: 2 g
  • Sugar: 6 g
Vegan Gluten-Free

Persimmon Salad with Toasted Walnuts and Dried Cranberries

Persimmon Salad with Toasted Walnuts and Dried Cranberries

Serves 2

30 minutes or fewer

Pick up a persimmon while doing your fall produce shopping and you won't regret it. The supersweet fruit has a peach-like texture and slightly spicy flavor. Hachiya and Fuyu are the two types of persimmons you're most likely to find. When ripe, heart-shaped Hachiya are jelly-like, while the squatter Fuyu stay firm. Save the wispy fronds from the chopped fennel bulb to garnish the salad.
  • 1 Tbs. olive oil
  • 1 Tbs. rice vinegar
  • 2 tsp. Dijon mustard
  • 3 cups mesclun greens
  • ½ ripe persimmon, halved and cut into fans (½ cup)
  • ¼ cup chopped fresh fennel bulb
  • 2 Tbs. dried cranberries, coarsely chopped
  • 2 Tbs. chopped toasted walnuts

1. Whisk together oil, vinegar, and mustard in small bowl. Season with salt and pepper, if desired.

2. Arrange mesclun greens on 2 salad plates, and divide persimmon fans, fennel, cranberries, and toasted walnuts between them. Drizzle dressing over salads, and season with salt and pepper, if desired.

October 2009

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comments

Persimmon Salad - Yum

kb - 2010-10-14 02:24:25