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Persimmon Salad with Sweet Ginger Vinaigrette

Persimmon Salad with Sweet Ginger Vinaigrette
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  • 1 teaspoon
    unsalted butter
  • 1 teaspoon
    extra-virgin olive oil
  • 1/4 cup
    fresh ginger, minced peeled
  • 1 pinch
    kosher salt
  • 1 pinch
    freshly ground black pepper
  • 1 tablespoon
    maple syrup
  • 1 teaspoon
    champagne vinegar or other light vinegar
  • 1 tablespoon
    fresh mint leaves, finely minced
  1. Melt butter with oil in a small pan over medium heat. Add ginger, salt, and pepper and cook for about 5 minutes. Add maple syrup and vinegar, and set aside.
  2. Arrange persimmon slices on 4 plates, spoon sauce over each, and top with mint.
Nutritional Information

Makes: 4 servings
  • Calories74
  • Carbohydrates13.5 g
    • Dietary fiber2.5 g
  • Cholesterol3 mg
  • Sodium48 mg
  • Protein.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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