Try my new favorite salad! This simple recipe is perfect as a side dish, combining flavorful ingredients to create a succulent and colorful dish.
Preparation
15
min
Cooking
0
min
Servings
4
Nutrition Facts (per serving)
Calories
240
Fat
9
Carbohydrates
35
Fibre
7
Protein
5
Sodium
220
Ingredients
Salad
- 1 L (4 cups) lettuce, coarsely chopped
- 4 pickled or cooked beets, sliced
- 2 persimmons, thinly sliced
- 1 large roasted red pepper, thinly sliced
- 80 ml (⅓ cup) feta cheese (or hummus), crumbled, optional
- 60 ml (¼ cup) dried cranberries
- 60 ml (¼ cup) pecans, coarsely chopped
Dressing
- Juice of ½ lime (15 ml or 1 tbsp)
- 15 ml (1 tbsp) light mayonnaise
- 7.5 ml (½ tbsp) whole-grain mustard
- 7.5 ml (½ tbsp) maple syrup (or honey)
- Salt and pepper, to taste
Preparation
- In a large bowl, combine all the salad ingredients.
- In a small bowl, whisk together all the dressing ingredients.
- Just before serving, toss the salad with the dressing to coat evenly.
Notes
Keeps for up to 3 days in an airtight container, storing the dressing separately.
Persimmon, Japan's national fruit, is a great source of vitamin A, vitamin C, and fiber!
