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Persimmon Salad with Pomegranate Vinaigrette
Submitted by Lindsay {Eighty Twenty Dietitian} on December 4, 2012 in Green Salads, Salads
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- FOR THE SALAD:
- 1 cup Fresh Arugula Leaves
- 1 cup Fresh Baby Spinach Leaves, Stemmed
- 1 whole Persimmon, Sliced
- 1 Tablespoon Pine Nuts
- 1 ounce, weight Crumbled Goat Cheese
- FOR THE DRESSING:
- 2 Tablespoons Pomegranate Seeds
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Red Wine Vinegar
- ¼ teaspoons Salt
- 1 dash Fresh Ground Black Pepper
Preparation Instructions
Toss together salad ingredients in a large bowl.
In a mason jar, muddle pomegranate seeds until juice is released. Add in remaining ingredients, put the lid on and shake to mix.
Pour dressing over salad and toss to coat.
Enjoy!
Nutrition Info per 1 serving: 186 calories, 9 g fat (3 g monounsaturated, 2 g polyunsaturated), 5 g protein, 20 g carbohydrates, 5.5 g fiber
