Simple Greens and Persimmon Salad Dressed with White Balsamic - alive magazine

Name: Simple Greens and Persimmon Salad Dressed with White Balsamic - alive magazine
Ingredients: 10 cups (2.5 L) greens (see tip); 1 1/2 cups (350 mL) peeled and sliced persimmons or sliced grapes, divided; 1 medium cucumber, sliced; 2 Tbsp (30 mL) white balsamic vinegar; 1/2 tsp (2 mL) Dijon mustard; 1/4 tsp (1 mL) salt, divided; 2 tsp (10 mL) extra-virgin olive oil or other cold-pressed oil; 1/8 tsp (0.5 mL) freshly ground black pepper

www.alive.com

Puréeing ripe persimmons into a creamy dressing makes for a sweet and juicy salad without excess oil. Persimmons are a seasonal treat with a local heritage.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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