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Persimmon-Walnut Oil Salad

Becky Luigart-Stayner; Cindy Barr
Yield 6 servings (serving size: about 1 1/4 cups)
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.

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)

Nutrition 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

How to Make It

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