Recipe Image Ingredients 1½ tablespoons olive oil 3 tablespoons 100% orange juice 2 tablespoons rice (or other) vinegar ½ teaspoon salt 3 cups fresh spinach, washed 3 medium Fuyu persimmons, sliced ¼ cup dried cranberries (optional) Source Harvest of the Month Serving Makes 6 servings. ½ cup per serving. Time 30 minutes Directions In a small bowl, combine oil, orange juice, rice vinegar, and salt for dressing. Chill in the refrigerator. In a large bowl, combine spinach, persimmons, and cranberries. Toss salad with dressing and serve.Variations If you don’t have rice vinegar, try another type of vinegar or use lemon or lime juice instead. Top with sliced, grilled chicken, chickpeas or other preferred protein to make a complete meal. Find More Recipes From https://eatfresh.org/recipe?search_api_recipe_views_fulltext=PERSIMMON&utm_sour…
