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- Serves
2
Author Notes
If you’re taking this salad to work, you’ll want to keep the spinach separate from the dressing. Otherwise, it will wilt too much. Toss the remaining ingredients in the dressing and seal that in a separate container. When you’re ready to eat simply toss together!
Cooking tip: Arthritis-fighting food: extra virgin olive oil, persimmons (beta cryptoxanthin), garlic, and spinach (beta-carotene) This recipe was written by the Healthline Editorial Team: www.healthline.com/health-recipes/persimmon-and-pear-salad —Healthline
Ingredients
1 teaspoon
whole grain mustard
2 tablespoons
fresh lemon juice
3 tablespoons
extra virgin olive oil
1
shallot, minced
1 teaspoon
minced garlic
1
ripe persimmon, sliced
1
ripe red pear, sliced
1/2 cup
chopped pecans, toasted
6 cups
baby spinach
Directions
- In a large salad bowl, whisk together the first five ingredients. Add the persimmon and remaining ingredients and toss well to coat. Serve immediately.
