Name: Persimmon, Blood Orange and Pomegranate Salad
Total time: 50 min
Yield: 6 side-dish servings
Ingredients: Pine Nut-Persimmon Vinaigrette (recipe below); 1 pomegranate; 2 larges ripe Fuyu persimmons; 5 cups mesclun, arugula, baby arugula or mixed salad greens; 3 green onions, thinly sliced; 4 mediums blood oranges and/or navel oranges, peeled and thinly sliced*

Directions

Step 1

Prepare Pine Nut-Persimmon Vinaigrette.

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Step 2

Score an "x" in the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter and loosen the seeds from the white membrane with your fingers. Discard peel and membrane. Drain the seeds. Set aside.
Step 3

Halve each persimmon; remove and discard core. Cut into 1/4- to 1/2-inch-thick slices.
Step 4

In a large bowl, combine mesclun and green onions. Drizzle 1/2 cup of the vinaigrette over mesclun; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.

*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

Per Serving:

238 calories; fat 15g; saturated fat 2g; carbohydrates 26g; mono fat 10g; poly fat 3g; insoluble fiber 3g; sugars 16g; protein 2g; vitamin a 1069IU; vitamin c 65.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 52.4mcg; sodium 18mg; potassium 407mg; calcium 80.8mg; iron 1.3mg.

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Ingredients

Directions

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Tips

Nutrition Facts

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Ingredients

Directions

*Test Kitchen tip:

Tips

Nutrition Facts