Author:Stacie Traylor Categories: Recipes Tags: autumn, nuts, persimmons, saladAutumn Salad with Persimmons and Pecans Course Dinner, Lunch, Salad, Side Dish Print Recipe Print MetricUS Imperial 1 pound mixed greens washed and spun dry2-3 Fuyu persimmons cut into slices1/4 cup pecans coarsely chopped1/4 cup dried cranberries2 tablespoons Dijon mustard1 clove garlic pressed1 teaspoon sugar1/4 cup red wine vinegar1 cup olive oil In a large mixing bowl combine mustard, garlic, sugar, and vinegar. Whisk together and while whisking, slowly drizzle in oil until blended. Season to taste with salt and pepper. Place greens in a large bowl and toss with 1/4 cup of dressing, adding more if needed. Garnish with sliced persimmons, cranberries and pecans Notes: Serves 8 Nutrition Information: Calories 332; Total Fat 30g; Saturated Fat 4g; Cholesterol 0mg; Sodium 4mg; Total Carbohydrates 18g; Dietary Fiber 3g, and Protein 2g.