Winter Green Salad With Walnuts And Persimmons

Recipe Ingredients

1/2 cup	118ml	Walnuts
2 tablespoons	30ml	Orange juice
1/2 teaspoon	2.5ml	Grated orange zest
1 tablespoon	15ml	White wine vinegar
1/4 teaspoon	1.3ml	Salt
5 tablespoons	75ml	Walnut or light olive oil
12 oz	340g	Assorted greens such as arugula,
		Baby spinach and radicchio
2		Hachiya persimmons - sliced (small)

Recipe Instructions

Toast walnuts on baking sheet in 350 degree oven until lightly browned, 5 to 7 minutes, and coarsely chop. Combine orange juice, zest, vinegar and salt in small bowl. Whisk in oil. Toss vinaigrette with greens, walnut pieces and persimmon slices.

This recipe yields 4 servings.

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

Source:
The Los Angeles Times, 01-03-2001

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