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Spinach Salad with Persimmons
Posted By GKC On November 15, 2013 @ 3:39 am In Weekly Recipes | No Comments
1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans
In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste.
In a large bowl, toss the spinach, persimmons, and pecans. Mix gently to coat with dressing.
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