Persimmon and Pomegranate Salad
Persimmon and Pomegranate Salad
From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary
Ingredients
- 8 cups torn spinach leaves
3 Fuyu persimmons, cut into thin slices
1 small red onion, thinly sliced
3 tablespoons sherry vinegar
7 tablespoons olive oil
Salt and pepper
Seeds from 1 large pomegranate
Directions
- In a large bowl, combine spinach, persimmons, and onion.
- Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
- Sprinkle with pomegranate seeds and serve.
Makes 8 servings.
Information
- Category
- Vegetables, Salads
- Cuisine
- North American
