Spinach and Persimmon Salad

Spinach and Persimmon Salad
Photo by www.myrecipes.com

Ingredients

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

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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