Saturday, November 6, 2010

Persimmon & Spinach Salad - From Jennifer's son's school lunch program

From shareholder Jennifer:

Hi Tara,
I'll be picking up my first box today with my kids, I'm looking forward to it.
I've been searching for a good way to use persimmons. Mostly I find desserts but this recipe (I'll be trying it this weekend) comes from, believe it or not, the lunch program from my son's public school:

Persimmon and Spinach Salad

3 cups spinach, washed
3 medium "Fuyus" Persimmons, sliced
1/4 cup dried cranberries
1 1/2 tablespoons olive oil
3 tablespoons 100% orange juice
2 tablespoons Rice Vinegar
1/2 teaspoon salt

In a small bowl, combine oil, orange juice, rice vinegar and salt for dressing
In a large bowl, combine spinach, persimmon and cranberries
Toss with dressing and serve

Jennifer: yay to the good peeps at your son's school for feeding developing brains with real food. Tara

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