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Spinach and Persimmon Salad

This spinach and persimmon salad is a festive salad perfect for holiday family dinners.

Sunset NOVEMBER 2008

  • Yield: Makes 12 to 14 servings

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.

Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 33%
  • Protein: 1.3g
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Carbohydrate: 15g
  • Fiber: 3.5g
  • Sodium: 107mg
  • Cholesterol: 0.0mg
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Spinach and Persimmon Salad recipe

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