Rating: 5 stars
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The easiest way to peel persimmons is to cut the fruit into wedges and remove the peel from each wedge with a paring knife. We prefer nonastringent Fuyu persimmons in this salad. Serve with roasted pork or chicken.

Recipe by Cooking Light December 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.

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Nutrition Facts

103 calories; calories from fat 30%; fat 3.4g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.2g; protein 2.6g; carbohydrates 17.5g; fiber 2.1g; cholesterol 3mg; iron 1.4mg; sodium 355mg; calcium 55mg.
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