I eat a lot of salad, so I’m always looking for an interesting new ingredient. I recently discovered persimmons, and have found that they are a nice addition to salads, oatmeal, and smoothies.
Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.
Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.
Per Serving: 153 calories; protein 1.7g; carbohydrates 18.1g; fat 9.5g; sodium 200.3mg.