For a salad packed with nutrition and great flavors, this recipe featuring persimmons, walnuts, and a fresh vinaigrette is the way to go.

Monica Bhide
Recipe by Health December 2008

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Yunhee Kim

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For the dressing, combine the first 4 ingredients (through sugar) in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.

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  • Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.

  • Drizzle with the vinaigrette, and serve.

Nutrition Facts

326 calories; fat 23g; saturated fat 7g; mono fat 10g; poly fat 5g; protein 9g; carbohydrates 25g; fiber 5g; cholesterol 21mg; iron 2mg; sodium 503mg; calcium 198mg.
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