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Monday, October 06, 2008

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Spinach and Persimmon SaladSpinach and Persimmon Salad   

IngredientsIngredients  
  • Spinach Leaves
  • 2 Fuyu persimmons (available Thanksgiving - Christmas)
  • Aged asiago cheese
  • walnuts
  • Olive Oil
  • salt and pepper
  • 1/2 cup tangerine or orange juice
  • 1/2 cup olive oil
  • salt and pepper


Difficulty:Low
Vegetarian:Yes
Hits:203
Rating:No votes
Date added;:01.28.2007
Author:Lisa Summerlin
InstructionsInstructions  Make the salad dressing: Whisk olive oil into tangerine juice. Season w/salt and pepper to taste. Roast the walnuts. Coat lightly with olive oil and season w/salt and pepper. Cook in a non-stick skillet on high until toasted. Transfer to a plate lined with a paper towel and let cool. Shave the asiago cheese with a vegetable peeler (or if in a hurry, grate with the largest hole on the grater.) Slice the persimmons into thin wedges. (These are the type of persimmon that are not astringent when eaten raw. They are shaped sort of like a tomato and should be used while still crisp.) Toss spinach with persimmons, cheese, walnuts and dressing to taste.
NotesNotes  I do not list quantities for most of the ingredients because it is all to your taste. The dressing recipe will make more than you need, but saves well in the refrigerator for another use. I alswo usually toast a cup or two of walnuts and to have on hand -- store them in the refrigerator.

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