Spinach and persimmon salad

The spinach and persimmons needed for the recipe are at today's market. Sesame oil is one of the best as it has mostly mono- and polyunsaturated fats. Also it tastes really good. This salad is light and refreshing.


  • 1/4 cup rice vinegar
  • 2 Tbsp orange marmalade
  • 1 tsp toasted sesame oil
  • Salt and pepper to taste
  • 5 quarts baby spinach leaves (1-1/4 lb), rinsed and chilled to crisp
  • 3 firm Fuyu persimmons, peeled and sliced into thin wedges
  • 3/4 cup pecans (perhaps glazed a little by tossing with some sugar in non-stick skillet over medium heat)

Nutrition Information (per serving)


Preston Maring, MD