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Spinach Salad with Persimmons, Avocadoes and Pomegranate Seeds


Serves 8

8 cups torn spinach leaves or other seasonal greens (about 1 lb.)
3 Fuji (firm, squat) persimmons, cut into thin wedges
1 small red onion, thinly sliced
1 avocado, peeled, pitted and diced
3 Tbs. sherry vinegar
7 Tbs. olive oil
Salt and pepper
seeds from 1 large pomegranate (about 1 cup)

In a large bowl combine spinach, persimmons, onion and avocado. Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste. Sprinkle with pomegranate seeds and serve.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.

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