Winter Green Salad With Walnuts And Persimmons

By á-170456

Ingredients

• 1/2 cup walnuts
• 2 tablespoons orange juice
• 1/2 teaspoon grated orange zest
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 5 tablespoons walnut or light olive oil
• 12 ounces assorted greens such as arugula, baby spinach and radicchio
• 2 small Hachiya persimmons sliced

Details

Servings 4

Preparation

Step 1

Toast walnuts on baking sheet in 350 degree oven until lightly browned, 5 to 7 minutes, and coarsely chop. Combine orange juice, zest, vinegar and salt in small bowl. Whisk in oil. Toss vinaigrette with greens, walnut pieces and persimmon slices.

This recipe yields 4 servings.

Each serving: 336 calories; 212 mg sodium; 0 cholesterol; 32 grams fat; 12 grams carbohydrates; 6 grams protein; 4.13 grams fiber.