Persimmon-Walnut Oil Salad

Persimmon-Walnut Oil Salad Recipe
Becky Luigart-Stayner; Cindy Barr
This simple salad is made special with the use of high-quality ingredients. Choose crisp, globe-shaped Fuyu persimmons, which remain firm even when ripe--making them an ideal ingredient for fall salads. The heart-shaped Hachiya persimmon, which does not become sweet until its flesh is quite soft, is better suited for baking.

Yield:

6 servings (serving size: about 1 1/4 cups)

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 48 %
Fat 2.5 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 1.5 g
Protein 1.3 g
Carbohydrate 6 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 105 mg
Calcium 31 mg

Ingredients

3 tablespoons Champagne vinegar
1 tablespoon walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups torn romaine lettuce
3 Fuyu persimmons, peeled, cored, and thinly sliced (about 2 cups)

Preparation

Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add lettuce and persimmons; toss gently to coat.

Note:

Donata Maggipinto,

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note