Recipe - Arugula Salad with Grilled Persimmons
4 cups arugula
1/4 cup walnuts, chopped
2 persimmons, chopped
1/4 cup shaved Parmesan or Romano cheese
1/2 cup balsamic vinegar
1 Tbsp extra-virgin olive oil
1 tsp lemon pepper
1 tsp garlic powder
1 tsp dried Basil
Salt and pepper to taste
Grill the persimmons or broil in the oven for 5 minutes. Meanwhile, put almost all of the balsamic vinegar into a pan reserving 1 Tbsp for the salad. Bring the vinegar to a boil, then reduce and simmer for 3 minutes. Add the walnuts and cook to caramelize for an additional 8 minutes. Remove any excess liquid.
Mix the oil, remaining 1 Tbsp vinegar, lemon pepper, garlic powder, basil, salt and pepper in a small bowl.
Toss the arugula with the dressing, add the walnuts and persimmons and top with the shaved cheese.
Yield: 4 servings (serving size: 1 cup)
Freebies: 1 NSV; 2 Fats
Calories 163.5 (53.4% from fat); Fat 9.7g (sat 1.6g, mono 4.3g, poly 3.1g); Protein 4.5g; Carb 17.5g; Fiber 2.2g; Cholesterol 5.2mg; Iron 0.7mg; Sodium 147.3mg; Calcium 97.4mg
Recipe taken from Sarah Koszyk and Natalia Luna