Spinach and Persimmon Salad

Spinach and Persimmon Salad
Photo by www.myrecipes.com

Ingredients

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

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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