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See Also: Salads
From Dorothy McNett's recipes at www.dorothymcnett.com. This is perfect using the juicy ripe soft persimmons as they combine nicely with the olive oil to make a delicious dressing.
fresh spinach leaves and/or other fresh greens
Wash and dry the fresh greens. Toss into a beautiful bowl. Wash and cut persimmons into wedges or into a pulp, allowing the juice to run into the greens. Toss gently with oil, salt and pepper. If you do not have the orange infused olive oil, simply use extra virgin olive oil along with some orange zest and juice.
Recipe created 2002-11-18.