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Earth Eats: Real Food, Green Living

Jackie Bea’s Persimmon Salad Dressing

This thick, tangy dressing will marinate the beets in these salads, prepped ahead of time for a week of lunches (Kayte Young/WFIU)

This dressing mixes up quickly in a blender or food processor. It works well with bold-flavored ingredients like the beets and “massaged” kale, in the salads described in this podcast.

Persimmon Salad Dressing

Ingredients

  • 1 Tablespoon red onion, diced
  • 2 Tablespoon fresh rosemary, choppped
  • 1/2 orange, juiced
  • 1/4 teaspoon garlic paste
  • 1/4 teaspoon cinnamon
  • 2 cup persimmon pulp
  • 1.5 cup water
  • 2 Tablespoon apple cider vinegar
  • 3 Tablespoon olive oil

Instructions

  1. Combine all ingredients in a blender or food processor and blend until smooth.
  2. If you need to thin the dressing, add more olive oil or water.
  3. Adjust seasoning to taste.
https://indianapublicmedia.org/eartheats/persimmon-salad-dressing/

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