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Autumn Crisp Salad With Persimmon Dressing


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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

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