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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This salad is a nice change. It was in the Health magazine's December 2008 issue. I made this for Christmas Eve and we all enjoyed it very much. Ingredients:
1 tablespoon white balsamic vinegar |
2 tablespoons fresh lemon juice |
2 tablespoons orange juice |
3 tablespoons extra virgin olive oil |
1/4 teaspoon lemon zest |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 cups mixed baby lettuces and spring greens |
1 large persimmon, cut into wedges |
1 cup crumbled blue cheese (4 ounces) |
1/4 cup walnut halves |
1/2 pomegranate, peeled and separated into seeds |
Directions:
1. For the dressing, add all ingredients to blender and mix until slightly emulsified.
2. Put a cup of greens in each salad plate. Put equal portions of persimmon, cheese, walnuts and pomegranate seeds. Drizzle around 2 tbsp of dressing on each plate.
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