APPLE – PERSIMMON SALAD

By • January 7, 2011 6 Comments



Author Notes: The great thing about this salad is that you can use any apple that you like or change up the fruit, nuts and cheese to make it a year-round or seasonal salad. There really is no perfect recipe. Add whatever you like. Justforlicks

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Serves 6

For the Salad

  • 3 Hearts of Romaine, chopped
  • 2 Fuji Apples, peeled and sliced into thin squares
  • 2 2 Fuyu Persimmons, peeled and sliced into thin squares
  • 2 Celery Stalks, chopped
  • 2 Green Onions, chopped
  • 1 cup Dried Cranberries or Pomegranate Seeds
  • 1 cup Sugared Pecans or Walnuts
  • 1 cup Gorgonzola or Bleu Cheese – crumbled

For the Dressing

  • 1/2 cup Light Olive Oil
  • 1/4 cup White Balsamic Vinegar
  • 1 tablespoon Lime Juice
  • 1 tablespoon Sugar
  • 1/2 teaspoon Kosher Salt
  1. Chop the romaine into bite-sized pieces.
  2. Add the celery, green onions, apples and persimmons.
  3. Pour on the dressing and gently toss.
  4. Add the cheese and nuts last and give the salad a few gentle tosses.

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