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California persimmon salad a colorful mix for holidays

Recipe: Fresh fruit, greens combine in this healthy side dish

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Beautiful fall produce makes a colorful California salad.
(Photos: Debbie Arrington)

Give your Thanksgiving feast (or other holiday get-togethers) a distinctive sense of place as well as season with this very California salad.

Besides featuring such local favorites as fresh Fuyu persimmons and pomegranates, this salad is as colorful as it is tasty. California-grown dates, almonds and raisins add texture and contrast to the gem-bright fruit, set off by a bed of mixed baby greens fresh from the garden (or farmers market).

Pomegranate balsamic vinegar gives the dressing a fruity note, too.
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Make this with fresh ingredients.

Expecting a crowd? This recipe can be easy doubled, tripled or more.

California persimmon salad
Makes 4 servings

1 large Fuyu persimmon, peeled and thinly sliced
1/3 cup pomegranate seeds
1/4 cup chopped dates
1/4 cup raisins
1/4 cup chopped almonds
3 cups fancy mixed baby greens, washed and roughly chopped

For vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (preferably pomegranate)
1/4 teaspoon sugar
Salt and pepper to taste

In a large bowl, put persimmon, pomegranate seeds, dates, raisins, almonds and greens. In a jar or small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper; shake or whisk until blended.
Drizzle vinaigrette over salad ingredients. Toss to coat. Serve.




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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of Dec. 8

Make the most of dry weather while we have it this week. Rain is returning.

* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.

* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.

* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.

* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.

* Plant garlic and onions.

* Prune non-flowering trees and shrubs while they’re dormant.

* Clean and sharpen garden tools before storing for the winter.

* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.

* Rake and remove dead leaves and stems from dormant perennials.

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