Persimmon and Pear Salad
Published December 20, 2012 | Written by James Schend
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 | ||||
| Total Fat 21.6g | 33% | ||||
| Cholesterol 0mg | 0% | ||||
| Sodium 102mg | 4% | ||||
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:
- In a large salad bowl, whisk together the first five ingredients. Add the persimmon and remaining ingredients and toss well to coat. Serve immediately.