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Mixed Greens with Hazelnuts and Persimmons

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"I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well."
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10 m servings 245 cals
Original recipe yields 4 servings

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  • Prep

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  1. Combine salad greens, persimmons, and hazelnuts in a large bowl.
  2. Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.

Nutrition Facts

Per Serving: 245 calories; 22.7 g fat; 10.6 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 442 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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