Persimmon and Blue Cheese Salad with Walnuts
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Vinaigrette1 tablespoon balsamic vinegar2 tablespoons fresh lemon juice2 tablespoons orange juice1/2 teaspoon sugar3 tablespoons extra-virgin olive oil1/4 teaspoon lemon zest1/4 teaspoon salt1/4 teaspoon freshly ground black pepperSalad4 cups seasonal spring mix salad greens2 small ripe Fuyu persimmons (light orange), each cut into 6 wedges1/2 cup crumbled blue cheese 1/4 cup walnuts, chopped1/4 cup pomegranate seeds
1. For the dressing, combine the first 4 ingredients in a medium bowl, and mix well. Whisk in the oil slowly. Add the lemon zest, salt, and pepper; mix well.
2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.
3. Drizzle with the vinaigrette, and serve.
Serving Size: Makes 4 servings
2. Divide the greens equally onto 4 plates, and distribute equal portions of the persimmon wedges, blue cheese, walnuts, and pomegranate seeds.
3. Drizzle with the vinaigrette, and serve.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 282.0
- Total Fat: 20.6 g
- Cholesterol: 12.7 mg
- Sodium: 277.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.6 g
- Protein: 6.4 g
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