12 oz. spinach, washed3 Fuyu persimmons, sliced in thin wedges. (Fuyu's are available in local markets in October and November.) 1 small red onion, thinly sliced 1 cup sunflower seeds, toasted and salted
Dressing: 2 T. chopped cilantro leaves 5 mint leaves, chopped 1/4 cup olive oil 4 T. fresh lemon juice 1/2 tsp. cumin 1/2 tsp. coriander 1/4 tsp. cayenne pepper salt and pepper to taste
Wash and dry the spinach. Add the sliced onion and persimmons. Mix the dressing at least an hour before adding it to the salad. When ready to serve, toss the salad with the dressing and sunflower seeds. Plate and serve.
Roger Twilley, Master Gardener
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