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Salad of Fall Greens with Persimmons and Hazelnuts Recipe

Salad of Fall Greens with Persimmons and Hazelnuts Recipe

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Salad of Fall Greens with Persimmons and Hazelnuts

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Ingredients

Count

Nutrition

218

Calories

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Ingredients:

Serving

3/4 cup fresh tangerine juice
1 tbsp grated tangerine peel
3/4 cup vegetable oil
2 tbsp hazelnut oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground cinnamon
1 head escarole (about 11 oz), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-oz bag mixed baby greens
2 fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off

Directions:

Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.37 Kcal (914 kJ)
Calories from fat	206.01 Kcal
		% Daily Value*
Total Fat	22.89g	35%
Cholesterol	0.31mg	0%
Sodium	254.06mg	11%
Potassium	179.4mg	4%
Total Carbs	4.1g	1%
Sugars	2.72g	11%
Dietary Fiber	0.81g	3%
Protein	1.79g	4%
Vitamin C	16mg	27%
Iron	0.3mg	2%
Calcium	40.3mg	4%

Amount Per 100 g
Calories	218.29 Kcal (914 kJ)
Calories from fat	205.93 Kcal
		% Daily Value*
Total Fat	22.88g	35%
Cholesterol	0.31mg	0%
Sodium	253.96mg	11%
Potassium	179.33mg	4%
Total Carbs	4.1g	1%
Sugars	2.72g	11%
Dietary Fiber	0.81g	3%
Protein	1.78g	4%
Vitamin C	16mg	27%
Iron	0.3mg	2%
Calcium	40.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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