Salad of arugula and persimmons

Yield: 8 Servings

Measure Ingredient
3 bunches Arugula; torn
1 small Head radicchio
1 bunch Watercress
2 mediums Fuyu persimmons
1 small Sweet onion such as Maui or Texas Trophies
½ \N Red bell pepper
1 small Yellow bell pepper
½ pounds Roquefort cheese
½ cup Walnut pieces
⅓ cup Raisins; optional (1/3 to 1/2)
3 tablespoons Green olive oil; (3 to 4)
2 tablespoons Balsamic vinegar; (2 to 3)
\N \N Salt; pepper

Wash arugula, radicchio and watercress. Spin dry in salad spinner and tear into manageable pieces. Peel and quarter persimmons, cut out cores and slice flesh thinly crosswise. Quarter onion and red bell pepper and slice very thinly. Slice yellow bell pepper into thin rings. Break Roquefort cheese into little chunks. Combine arugula, radicchio, watercress, persimmons, onion, red and yellow peppers, cheese, walnuts and raisins in large bowl. Drizzle with olive oil and toss gently until every leaf glistens. Add balsamic vinegar and salt and pepper to taste, toss again and serve. Formatted by Lynn Thomas. Recipe from:"The New Vegetarian Epicure" by Anna Thomas. Source: Los Angeles Times 12-12-96. Makes 8 generous servings or 10 to 12 small ones.Each of 8 servings contains about:222 calories; 558 mg sodium; 26 mg cholesterol; 19 grams fat; 7 grams carbohydrates; 8 grams protein; 0.57 gram fiber.

Recipe by: Los Angeles Times 12-12-96 Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997

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