Spinach and Persimmon Salad

Spinach and Persimmon Salad

This spinach and persimmon salad is a festive salad perfect for holiday family dinners.

Ingredients

 1/4 cup rice vinegar
 2 tablespoons orange marmalade
 1 teaspoon toasted sesame oil
  Salt and pepper
 5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
 3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
 3/4 cup glazed pecans
Nutrition Facts
Amount Per Serving
Calories 85Calories from Fat 33
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 107mg5%
Total Carbohydrate 15g5%
Dietary Fiber 3.5g15%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

Ingredients

 1/4 cup rice vinegar
 2 tablespoons orange marmalade
 1 teaspoon toasted sesame oil
  Salt and pepper
 5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
 3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
 3/4 cup glazed pecans

Directions

1

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

Spinach and Persimmon Salad
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