FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Autumn Crisp Salad With Persimmon Dressing

Comments

Add a comment

Ingredients

1 chayote, peeled, pitted and thinly sliced

1 bunch spinach, stemmed, washed and dried

1 small red onion, thinly sliced

2 oranges, peeled and sliced

Salt, pepper

1/2 cup toasted chopped brazil nuts

4 ounces ricotta, formed into balls

Persimmon dressing

1 very ripe persimmon, peeled

1/4 cup oil

1 to 2 tablespoons rice vinegar (depending on tartness of persimmon)

1/2 teaspoon sugar

2 teaspoons minced fresh sage

1 clove garlic, minced

1/4 cup mayonnaise

2 to 4 tablespoons orange juice

You might also like

Cranberry And Persimmon Filled Endive With Tang...
Food52
Harvest Chopped Salad
Pamela Salzman
Grilled Cheese With Bacon And Arugula
Umami Girl
Crisp Black Bean Tacos With Feta And Slaw
smitten kitchen
Raw Brussels Sprout Salad With Poppy Seed Dressing
Pamela Salzman
Crisp Greens And Grain Salad
The Family Dinner
Spicy Vegan Dragon Noodle Salad Recipe
Food Republic
Broccoli Crunch Salad
Pamela Salzman
Crisp Pork With Warm Bean Salad
BBC Good Food
Blt Corn Salad Wraps
Joy The Baker