Persimmon-Walnut Oil Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 48%
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.3g
  • Carbohydrate: 6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 105mg
  • Calcium: 31mg

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

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