Persimmon and Pear Salad

April 15, 2015

Author Notes: If you’re taking this salad to work, you’ll want to keep the spinach separate from the dressing. Otherwise, it will wilt too much. Toss the remaining ingredients in the dressing and seal that in a separate container. When you’re ready to eat simply toss together!

Cooking tip: Arthritis-fighting food: extra virgin olive oil, persimmons (beta cryptoxanthin), garlic, and spinach (beta-carotene) This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/persimmon-and-pear-salad
Healthline

Serves: 2

Ingredients

  • 1 teaspoon whole grain mustard
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 1 teaspoon minced garlic
  • 1 ripe persimmon, sliced
  • 1 ripe red pear, sliced
  • 1/2 cup chopped pecans, toasted
  • 6 cups baby spinach
In This Recipe

Directions

  1. In a large salad bowl, whisk together the first five ingredients. Add the persimmon and remaining ingredients and toss well to coat. Serve immediately.

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