SPINACH & PERSIMMON SALAD

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SPINACH & PERSIMMON SALAD image

Categories     Salad     Appetizer

Yield 12-14 servings

Number Of Ingredients 7

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

Steps:

  • 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. CALORIES 85 (33% from fat); FAT 3.1g (sat 0.3g); CHOLESTEROL 0.0mg; CARBOHYDRATE 15g; SODIUM 107mg; PROTEIN 1.3g; FIBER 3.5g

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