Persimmon and Pear Salad

Persimmon and Pear Salad

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 2
Total Time: 10 min

Prep Time: 10 min | Cook Time: 0 min

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If you’re taking this salad to work, you’ll want to keep the spinach separate from the dressing. Otherwise, it will wilt too much. Toss the remaining ingredients in the dressing and seal that in a separate container. When you’re ready to eat simply toss together!

Cooking tip: Arthritis-fighting food: extra virgin olive oil, persimmons (beta cryptoxanthin), garlic, and spinach (beta-carotene)

Nutrition Facts
Serving size: 3½ cups
Calories per serving: 386
% Daily Value*
Total Fat 21.6g 33%
Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 51.0g 17%
Dietary Fiber 12.0g 48%
Sugars 36.0g
Protein 5.0g 7%
*
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

  • 1 teaspoon whole grain mustard
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 1 teaspoon minced garlic
  • 1 ripe persimmon, sliced
  • 1 ripe red pear, sliced
  • ½ cup chopped pecans, toasted
  • 6 cups baby spinach

Step by Step:

  1. In a large salad bowl, whisk together the first five ingredients. Add the persimmon and remaining ingredients and toss well to coat. Serve immediately.
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