Fall Greens Persimmon Salad

Name: Fall Greens Persimmon Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams bunch arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula; 1 Tbsp honey; 0 teaspoons kosher salt; 2 Tbsps finely diced seeded Meyer lemon (with peel); 2 teaspoons Meyer lemon juice; 3 Tbsps extra-virgin olive oil; 0 teaspoons pepper; 355 milliliters thinly sliced radicchio; 2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds; 57 grams Stilton or other blue cheese, cut into small slices (1/2 cup)

You can never have too many side dish recipes, so give Fall Greens Persimmon Salad a try. This recipe makes 4 servings with 229 calories, 5g of protein, and 15g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. It will be a hit at your Autumn event. If you have arugula, pepper, stilton, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.