Winter Persimmon Salad with a Lemon Vinaigrette
This is a simple recipe for a winter persimmon salad made with arugula, heirloom tomatoes, and persimmons served with a lemon vinaigrette.
Servings: 4 people
- 2 persimmons thinly sliced
- 7 oz arugula
- 8 oz heirloom tomatoes halved
- 2 tbsp almonds thinly sliced
- 1 tbsp fried shallots
- 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Add all the ingredients for the salad dressing into a small bowl. Whisk together until well mixed. Set aside.
Add all the ingredients for the salad into a large bowl or large plate.
Drizzle salad dressing over the top and serve.
Calories: 174kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1650IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 1mg