Rainbow salad
Add some colour to your winter day with this healthy rainbow salad! Persimmons are packed with vitamin A and C, perfect for warding off colds during the cooler months.
Serves: 4
Ingredients:
For the Salad
- 4 cups of baby spinach
- ¼ red cabbage
- 2 sweet persimmons
- 80g of Danish feta, crumbled
- Seeds from ½ pomegranate
For the dressing
- ¼ cup of extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ tablespoons sweet chilli sauce
- ½ teaspoon salt
Method:
1. Slice persimmon into thin wedges and thinly slice cabbage.
2. Add to a serving bowl along with spinach leaves.
3. Sprinkle with feta and top with pomegranate seeds.
4. Combine all the dressing ingredients, toss through and enjoy!
Recipe courtesy of Australian Persimmons.
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