Mixed Greens with Hazelnuts and Persimmons recipe

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Ingredients

3 cups mixed salad greens
3 persimmons, halved and thinly sliced
¼ cup toasted whole hazelnuts
¼ cup olive oil
2 tablespoons hazelnut oil
½ teaspoon salt, or more to taste
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
ground black pepper

Nutrition Info

245.1 calories
carbohydrate: 10.6 g
cholesterol: : -
fat: 22.7 g
fiber: 1.7 g
protein: 2.5 g
saturatedFat: 2.5 g
servingSize: -
sodium: 441.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine salad greens, persimmons, and hazelnuts in a large bowl.

  2. Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.

Recipe Yield

4 servings

Recipe Note

I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.

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