Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette Recipe Print Page

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Salad Recipes

Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette

Look for plump, soft persimmons with bright orange-red skin. You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu.

Cooking Light NOVEMBER 2006

Yield: 8 servings (serving size: about 1 1/2 cups)

Ingredients

8 cups torn green leaf lettuce
4 cups (1-inch) sliced Belgian endive
1 cup pomegranate seeds
1/2 cup thinly sliced shallots
1/4 cup finely chopped pecans, toasted
2 ripe persimmons, peeled and cut into thin wedges

3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt

Preparation

Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.

Nutritional Information

Amount per serving

Calories: 91
Calories from fat: 42%
Fat: 4.2g
Saturated fat: 0.4g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 1g
Protein: 1.7g
Carbohydrate: 13.8g
Fiber: 2.6g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 181mg
Calcium: 39mg

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Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette recipe