- 1 tablespoon walnut pieces
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 apple, cored and thinly sliced
- 1 persimmon, stemmed and thinly sliced
- 1 dash salt
- 1 pinch ground cinnamon
- 2 cups shredded romaine lettuce, or to taste
- Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.
- Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.
04/01/2018
recipepes.com
Persimmon and Apple Salad, recipe
PT15M
PT1H
5
455 calories
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