1

share on

persimmon tomato and walnut salad

ingredients

servings

3

Spinach

300 oz

Cherry tomatoes

45 oz

Carrots

30 oz

Walnuts with shell

40 oz

Persimmon

70 oz

Extra virgin olive oil

1 spoon

Balsamic vinegar

1 teaspoon

Pecorino cheese

30 oz

Spring onions

1 unit

Black olives

20 oz

Red peppers

40 oz

Side Dishes from Italy

persimmon tomato and walnut salad

persimmon tomato and walnut salad

vegetarian with lactose with nuts source of C vitamins high in potassium

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

persimmon tomato and walnut salad

Green tomato salad and walnuts dressed with olive oil, persimmon, pepper and pecorino cheese.

persimmon tomato and walnut salad step 1

step 1

wash the spinach and leave raw, add chopped tomatoes into quarters, 50 grams of nuts, peppers fillets, 30 grams of julienne carrots, 15 grams of preferably black pitted olives.

persimmon tomato and walnut salad step 2

step 2

mix well and add fresh onion blow it up in the pan for a minute on low heat

persimmon tomato and walnut salad step 3

step 3

drizzle with a little balsamic vinegar, olive oil and shavings of pecorino cheese.

persimmon tomato and walnut salad step 4

step 4

persimmon peel a medium size very mature. Whisk in a cup in the softer inner part as you would with the egg and once become liquid and homogenous add all'insalata so that amalgams.

persimmon tomato and walnut salad step 5

step 5

The salad is ready. The sweet fruit mix creates a bell'abbinamento with salty cheese, bitter spinach and crunchy walnuts.

Loading pic