Directions:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
- Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.37 Kcal (914 kJ) | ||
| Calories from fat | 206.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.89g | 35% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 254.06mg | 11% | |
| Potassium | 179.4mg | 4% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 218.29 Kcal (914 kJ) | ||
| Calories from fat | 205.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.88g | 35% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 253.96mg | 11% | |
| Potassium | 179.33mg | 4% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 40.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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