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Add a photoServings: 6
Ingredients
- 1/3 c. walnut pcs
- 2 Tbsp. orange juice
- 1 Tbsp. sherry vinegar
- 1 Tbsp. extra virgin olive oil
- 3 x Fuji or possibly other sweet apples - (abt 8 ounce ea) rinsed, cored,
- Â Â and thinly sliced lengthwise
- 3 x hard-ripe Fuyu persimmons - (abt 6 ounce ea) rinsed, stemmed,
- Â Â and thinly sliced lengthwise
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Bake the walnuts in an 8- or possibly 9-inch baking pan in a 350 degrees regular or possibly convection oven, shaking pan occasionally, till nuts are golden brown beneath skins, 7 to 10 min.
- Meanwhile, in a bowl, combine orange juice, vinegar, and extra virgin olive oil. Add in apples, persimmons, and toasted walnuts and mix to coat. Add in salt and pepper to taste.
- This recipe yields 6 to 8 servings.
- Comments: Fuyu persimmons are the small, flat-bottomed variety which can be eaten when hard. Assemble salad just before packing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 37 | 44% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 112mg | 3% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.02g | 6% |
| Protein 0.7g | 1% |
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