Salad of Arugula and Persimmons

* Exported from MasterCook *

Salad of Arugula and Persimmons

Recipe By : Los Angeles Times 12-12-96
Serving Size : 8 Preparation Time :0:00
Categories : La_Times Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bunches arugula -- torn
1 sm. head radicchio
1 bunch watercress
2 medium Fuyu persimmons
1 small sweet onion such as
Maui or Texas Trophies
1/2 red bell pepper
1 small yellow bell pepper
1/2 pound Roquefort cheese
1/2 cup walnut pieces
1/3 c. raisins -- optional
(1/3 to 1/2)
3 tbsp. green olive oil -- (3 to 4)
2 tbsp. balsamic vinegar -- (2 to 3)
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.



- - - - - - - - - - - - - - - - - -