Persimmon and Blue Cheese Salad With Walnuts

persimmon-blue-cheese-salad Recipe
Yunhee Kim
For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go.

Yield:

Makes 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons dressing)

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 326
Fat 23 g
Satfat 7 g
Monofat 10 g
Polyfat 5 g
Protein 9 g
Carbohydrate 25 g
Fiber 5 g
Cholesterol 21 mg
Iron 2 mg
Sodium 503 mg
Calcium 198 mg

Ingredients

Vinaigrette
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons orange juice
1/2 teaspoon sugar
3 tablespoons extra-virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad
4 cups seasonal spring mix salad greens
2 small ripe Fuyu persimmons, each cut into 6 wedges
1 cup crumbled blue cheese (4 ounces)
1/4 cup walnuts
1/4 cup pomegranate seeds

Preparation

1. For the dressing, combine the first 4 ingredients (through sugar) in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.

2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.

3. Drizzle with the vinaigrette, and serve.

Note:

Monica Bhide,

December 2008
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