Spinach and Persimmon Salad

Spinach and Persimmon Salad Recipe
This spinach and persimmon salad is a festive salad perfect for holiday family dinners.

Yield:

Makes 12 to 14 servings

Recipe from

Sunset

Nutritional Information

Calories 85
Caloriesfromfat 33 %
Protein 1.3 g
Fat 3.1 g
Satfat 0.3 g
Carbohydrate 15 g
Fiber 3.5 g
Sodium 107 mg
Cholesterol 0.0 mg

Ingredients

1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans

Preparation

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

Note:

The dressing and persimmons for this salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket.

November 2008
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