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Ready In:
15 minutes
Serves: 4
This recipe uses Fuyu Persimmons which are only available in the wintertime. Try mandarin oranges, strawberries, or peaches, if persimmons are not in available.
What you'll need
Measuring cups
Measuring spoons
Sharp knife
Cutting board
Small bowl
Whisk or fork
Large salad bowl
Ingredients
Serves 4
5 cups Fresh Spinach washed
3 Persimmon medium, sliced
1/2 cup Pecans toasted, optional
1/2 cup Dried Cranberries
1 1/2 tablespoons Olive Oil
3 tablespoons Orange Juice
2 tablespoons Rice Vinegar no added salt or sugar
1/2 teaspoon Salt
Directions
1.In a jar with a tight-fitting lid, combine oil, orange juice, rice vinegar, and salt for the dressing. Shake well. (Or mix everything together in a small bowl.)
2.In a large bowl, combine spinach, persimmons, nuts and cranberries. Toss salad with dressing and serve.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 132 | ||
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat <1 g | 5% | |
| Sodium 252 mg | 11% | |
| Total Carbohydrate 15 g | 5% | |
| Dietary Fiber 1 g | 4% | |
| Protein 1 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Food Smarts Recipe Booklet
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