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Spinach Salad with Persimmons and Dried Cranberries
- Active Time 10m
- Total Time 10m
If Popeye were just starting out, he'd have something new to bring to a spinach-skeptical world. Spinach salads have probably won more converts in recent times than any single class of traditional spinach dishes. Because they accommodate a variety of ingredients--meats, vegetables, all types of cheese and nuts--spinach salads please many palates. This version with sweet slices of Fuyu persimmons, dried cranberries, and a whisper of curry, offers both the exotic and the familiar.
- 6 cups young spinach leaves, torn into bite-sized pieces
- 1 bunch scallions, thinly sliced
- 2 Fuyu persimmons, cut into 1/2-inch wedges
- 1 cup dried cranberries, soaked in 1 cup hot water for 1 hour
- For Dressing:
- 1 teaspoon curry powder
- 2 tablespoons reserved cranberry soaking liquid (above)
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 3/4 cup olive oil
- Salt and freshly ground pepper to taste
1/2 cup unsweetened shredded coconut
In a large bowl, combine spinach, scallions, and persimmon wedges. Drain cranberries, reserving 2 tablespoons soaking liquid, and add to spinach mixture.
In a small bowl, whisk curry powder, reserved cranberry soaking liquid, lemon juice, vinegar, and olive oil together. Add salt and pepper. Toss spinach mixture and garnish with coconut.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
269 calories; 22g total fat; 0mg cholesterol; 25mg sodium; 17g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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