Photo: Anna Pelzer
Arugula Persimmon Pear Salad
10 ingredients
15 min
2 servings
openrecipes
"A wonderful salad for fall!"
Estimated Nutrition (whole recipe, rough)
389
Calories
13g
Protein
24g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pear | 1 medium (178g) | 101 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Persimmon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1 shallot, minced
- 1 persimmon, sliced
- 1 pear, sliced
- 1/2 cup walnut pieces, toasted
- 1 bunch arugula
- 1 tablespoon shaved Parmesan cheese
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes