Persimmon Salad
Squat fuyu persimmons from Japan are "nonastringent" persimmons, which can be eaten while still firm. (As opposed to "astringent" persimmons, such as the more commonly available hachiya, which must be soft-ripe to be eaten.)
  • 1/4 cup sliced almonds
  • 1/4 cup red currant jelly
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 4 fuyu persimmons (about 1 pound total), cored and cut into 8 wedges each
  • 8 cups mesclun
  • 8 ounces feta cheese, crumbled

1. In small skillet, toast almonds over low heat, tossing frequently, for 5 minutes or until golden brown. Remove from pan to stop cooking; set aside.

2. In small saucepan, combine jelly, vinegar, and 2 tablespoons of water and cook over low heat until jelly has melted. Remove from heat, whisk in oil, mustard, and salt.

3. Transfer dressing to large bowl. Add persimmons, mesclun, and feta cheese and toss gently to combine. Serve sprinkled with toasted almonds.

Nutritional Information
Per serving: 354 calories, 19g total fat, 9.3g saturated fat, 7.3g monounsaturated fat, 1.5g polyunsaturated fat, 6g dietary fiber, 12g protein, 38g carbohydrate, 50mg cholesterol, 881mg sodium.
Good source of: beta carotene, calcium, fiber, folate, riboflavin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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