Spinach and persimmon salad

Contributed by Preston Maring, MD


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.

Ingredients

  • 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)