Sunday, November 11, 2012

Persimmon Salad With Radish, Pomegranate And Blue Cheese

gjelina persimmon salad recipe

At one time, on the ever-changing menu of a favorite neighborhood restaurant, Gjelina, there was a persimmon salad.

A fresh, simple salad so delectable that it became an obsession of mine. I wanted to be able to eat it for lunch whenever I wanted.  And that meant creating an "at home" version. And with persimmons back in season, here it is.

You may have a favorite blue cheese dressing recipe but this one, as shared by my mother, is out-of-this-world.

Persimmon Salad With Radish, Pomegranate And Blue Cheese

8 c spring mix mixed greens
1 persimmon cored and cubed
4 radishes, cleaned and sliced
1/4 c pomegranate arils (*)
- and for the dressing
7 oz crumbled Maytag blue cheese
2/3 c Vegenaise
1/3 c reduced fat buttermilk
1/4 c red wine vinegar
3 T low fat sour cream
2 T oil
1 1/2 T sugar or stevia
1/2 t minced garlic
1/4 t fresh ground black pepper
Prepare the dressing
Place all dressing ingredients in a bowl and combine with an electric mixer on low.
Prepare the salad
Place lettuce in a large bowl and slowly incorporate 3 - 4 T  of dressing.  Divide lettuce among 4 plates. Arrange persimmon on each plate, then radishes.  Add a small dollop of dressing in the center of each salad and garnish with pomegranate anvils.
Leftover dressing can be stored in the refrigerator for up to 3 days.

(*) Buy fresh pomegranate or frozen anvils in the freezer section of your grocery store.

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Source:  Salad, Jill Crusenberry.  Dressing, Sullivan's Steakhouse.

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