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Pomegranate and Persimmon Salad

Salads, Side Dishes, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

Based on 12 servings per recipe.

  • 6 cups mixed salad greens or baby spinach
  • 1/2 cup pomegranate seeds
  • 1/2 cup pecans or cashews, chopped
  • 2 tablespoons fresh or 1/4 teaspoon dried basil leaves
  • 1/4 cup raspberry vinegar
  • 2 tablespoons olive oil
  • 2-3 fresh persimmons
  • 8 ounces goat cheese, crumbled

Preparation

  1. Wash greens, drain well or spin in a salad spinner.
  2. Toss with pomegranate seeds, nuts, basil, vinegar, and oil.
  3. Peel and slice persimmons and arrange with crumbled goat cheese on top of the greens.
  4. Chill and serve

About This Recipe

Try some new fall fruits for this colorful and seasonal salad.

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