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Salad Of Fall Greens With Persimmons And Hazelnuts

1 fave
Nutrition per serving    (USDA % daily values)
CAL
241
FAT
76%
CHOL
0%
SOD
9%

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Ingredients for 10 servings

3/4 cup fresh tangerine juice

1 tablespoon grated tangerine peel

3/4 cup vegetable oil

2 tablespoons hazelnut oil or walnut oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)

1 large bunch watercress, stemmed (about 6 cups)

1 5-ounce bag mixed baby greens

2 Fuyu persimmon, peeled, halved, thinly sliced

1/2 cup hazelnuts, toasted, skin rubbed off

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