Radicchio, Kale, and Persimmon Greek Salad
Surprise! No tomatoes, cucumber, or peppers, and no iceberg lettuce. Instead, hearty greens, salty cheese, earthy olives, and firm, sweet persimmons offer a whole new look for a classic salad.
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Surprise! No tomatoes, cucumber, or peppers, and no iceberg lettuce. Instead, hearty greens, salty cheese, earthy olives, and firm, sweet persimmons offer a whole new look for a classic salad.
Ingredients
- 1/4 cup olive oil
- 51/2 tsp. white wine vinegar
- 11/4 tsp. dried Mexican oregano leaves, crumbled
- 1 clove garlic, minced (1 tsp.)
- 2 large Fuyu persimmons, peeled and cut into thin wedges
- 1 head radicchio, torn into 1-inch pieces
- 4 leaves lacinato kale, center ribs removed, torn into 1-inch pieces
- 3/4 cup crumbled feta cheese
- 3/4 cup thinly sliced red onion
- 16 quartered kalamata olives, optional
Preparation
Whisk together oil, vinegar, oregano, and garlic in large bowl. Season with salt and pepper, if desired. Add persimmons, radicchio, kale, feta, onion, and olives (if using), and gently toss until salad leaves are coated with dressing.
Nutrition Information
- Calories 310
- Carbohydrate Content 29 g
- Cholesterol Content 25 mg
- Fat Content 20 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 6 g
- Sodium Content 485 mg
- Sugar Content 15 g