Arugula Persimmon Salad

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 1 tsp Dijon mustard
  • 1/2 lemons , juiced
  • 4 Tbsp olive oil
  • 1 shallots , minced
  • 1 persimmons , sliced
  • 1/2 Cup walnut pieces , toasted
  • 1 bunch arugulas
  • 1/4 Lb blue cheese
  • salt and pepper , to taste
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, arugula and blue cheese and mix well to coat.

Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
Calories
660 Cal
Fat
62 g
Carbs
12 g
Protein
20 g
Fiber
3.1 g
Sugar
4.3 g
Cholesterol
43 mg
Sodium
820 mg


Nutrients

Fiber     3.1 g
Fat     62 g
Sugar     4.3 g
Carbs     12 g
Protein     20 g
Calories     660 Cal

Fats

Fat, Poly     14 g
Fat, Mono     29 g
Fat, Sat     15 g
Fat, Trans     0 g
Fat, Percent     84 %

Vitamins

Vitamin, K     22 mcg     18 %
Vitamin, A     740 IU     25 %
Vitamin, B12     0.7 mcg     29 %
Niacin     0.9 mg     5.7 %
Riboflavin     0.3 mg     21 %
Vitamin, C     13 mg     14 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     4.7 mg     31 %
Panto, Acid     1.6 mg     32 %
Choline     21 mg     3.8 %
Thiamin     0.1 mg     5.5 %

Minerals

Calcium     330 mcg     33 %
Phosphorus     400 mg     57 %
Magnesium     84 mg     20 %
Copper     0.5 mcg     54 %
Fluoride     0.7 mcg     17 %
Zinc     2.7 mg     24 %
Cholesterol     43 mg     0.9 %
Sodium     820 mg     55 %
Selenium     15 mcg     27 %
Manganese     1.3 mg     18 %
Potassium     430 mg     9.1 %
Iron     1.6 mg     21 %