Recipe - Salad Of Arugula And Persimmons

3 bn Arugula; torn
1 small Head radicchio
1 bn Watercress
2 md Fuyu persimmons
1 small Sweet onion such as Maui or
Texas Trophies
One half Red bell pepper
1 small Yellow bell pepper
One half pound Roquefort cheese
One half cup Walnut pieces
1/3 cup Raisins; optional (1/3 to
1/2)
3 tablespoon Green olive oil; (3 to 4)
2 tablespoon Balsamic vinegar; (2 to 3)
Salt; pepper

Wash arugula, radicchio and watercress. Spin dry in salad spinner and tear
into manageable pieces. Peel and quarter persimmons, cut out cores and
slice flesh thinly crosswise. Quarter onion and red bell pepper and slice
very thinly. Slice yellow bell pepper into thin rings. Break Roquefort
cheese into little chunks. Combine arugula, radicchio, watercress,
persimmons, onion, red and yellow peppers, cheese, walnuts and raisins in
large bowl. Drizzle with olive oil and toss gently until every leaf
glistens. Add balsamic vinegar and salt and pepper to taste, toss again and
serve. Formatted by Lynn Thomas. Recipe from:"The New Vegetarian Epicure"
by Anna Thomas. Source: Los Angeles Times 121296. Makes 8 generous
servings or 10 to 12 small ones.Each of 8 servings contains about:222
calories; 558 mg sodium; 26 mg cholesterol; 19 grams fat; 7 grams
carbohydrates; 8 grams protein; 0.57 gram fiber.
Recipe by: Los Angeles Times 121296

Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997