Spinach and Persimmon Salad

Spinach and Persimmon Salad
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons orange marmalade
  • 5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
  • ¾ cup glazed pecans
  • 1 teaspoon toasted sesame oil
  • Salt and pepper
  • ¼ cup rice vinegar
  • 3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges

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.

View full recipe at My Recipes

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