Autumn Crisp Salad With Persimmon Dressing

More from this source
Los Angeles Times


Add a comment


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...
Harvest Chopped Salad
Pamela Salzman
Crisp Greens And Grain Salad
The Family Dinner
Raw Brussels Sprout Salad With Poppy Seed Dressing
Pamela Salzman
Crisp Pork With Warm Bean Salad
BBC Good Food
Broccoli Crunch Salad
Pamela Salzman
Spicy Vegan Dragon Noodle Salad Recipe
Food Republic
Cold Soba Salad With Crisp Vegetables
Spicy, Crisp Tofu On Mint-Avocado Salad
Whole Living
Crisp Tuna-Cabbage Salad
The Kitchn