Persimmon, Blood Orange and Pomegranate Salad
The brightly-colored fruit set against the dark leafy greens makes this stunning side salad perfect for your holiday meal.
Source: Midwest Living
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Recipe Summary
Persimmon, Blood Orange and Pomegranate Salad
Ingredients
Directions
*Test Kitchen tip:
Substitute 2 pink or red grapefruit for the oranges. Or use a combination of oranges and grapefruit.
Tips
Vinaigrette can be made ahead and stored in an airtight container in the refrigerator up to 3 days.
Nutrition Facts (Persimmon, Blood Orange and Pomegranate Salad)
Per Serving:
238 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 10g; cholesterol 0mg; sodium 18mg; potassium 407mg; carbohydrates 26g; fiber 3g; sugar 16g; protein 2g; vitamin a 1069IU; vitamin c 66mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 81mg; iron 1mg.