Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Donata Maggipinto
Recipe by Cooking Light October 2004

Gallery

Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

47 calories; calories from fat 48%; fat 2.5g; saturated fat 0.2g; mono fat 0.5g; poly fat 1.5g; protein 1.3g; carbohydrates 6g; fiber 1.5g; cholesterol 0mg; iron 1.2mg; sodium 105mg; calcium 31mg.
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