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Categories: Salads, Vegetarian

Winter Green Salad With Walnuts and Persimmons

Winter Green Salad With Walnuts and Persimmons
Los Angeles Times

Want to take your weeknight dinners a step further? Supermarkets carry an ever-increasing variety of quality prepared foods that can elevate a typical meal to something memorable. Black olive tapenade, found in the condiment aisle of well-stocked stores, is a ... Read more

Total time: 10 minutes | Serves 4
  • 1/2 cup walnuts, lightly toasted and roughly chopped
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 5 tablespoons walnut oil or light olive oil
  • 12 ounces assorted greens, such as arugula, baby spinach and radicchio
  • 2 small Fuyu persimmons, sliced

Step 1Toast walnuts on baking sheet in 350-degree oven until lightly browned, 5 to 7 minutes.

Step 2Combine orange juice, zest, vinegar and salt in small bowl. Whisk in oil. Toss vinaigrette with greens, walnut pieces and persimmon slices.

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