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  Fuyu Persimmon Spinach Salad
  Fuyu Persimmon Spinach Salad
Print Recipe

  
Print Recipe
 
Serves 6

3 cups baby spinach, washed and dried
3 medium firm ripe Fuyu Persimmons, tops removed and sliced
½ cup Flanigan Farms Pecan Pieces, lightly toasted
¼ cup dried cranberries or dried cherries

Dressing:
2 Tbsp seasoned rice vinegar
3 Tbsp olive oil
3 Tbsp orange juice
¼ tsp salt
¼ tsp black pepper
1 close garlic, crushed
Mix well and chill.
 
To plate:
Divide the spinach and arrange on 6 salad plates.  Arrange the sliced persimmons on top of the spinach.  Sprinkle the pecans and dried fruit over the top.  Drizzle the dressing on, just before serving.  Or, gently toss all ingredients together with the dressing and serve family style.
 


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