Mixed Greens with Persimmons and Walnuts

Orange concentrate adds body and piquant flavor to this dressing.
Servings 9
Prep Time


  • 1/3 cup frozen orange juice concentrate thawed
  • 3 tbsp extra virgin olive oil
  • 3 tbsp walnut oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp Salt
  • 1/4 tsp ground cinnamon
  • 1 (10 ounce) package DoleĀ® Hearts of Romaine Mix
  • 4 cups packed, stemmed baby spinach
  • 3 cups torn radicchio
  • 1/4 cup thinly sliced green onions including some tops
  • 3 Fuyu persimmons peeled, halved, thinly sliced
  • 1/2 cup coarsely chopped walnuts, toasted


  1. In small bowl, whisk together first 6 ingredients. In large bowl, combine romaine, spinach, radicchio, green onions and half of persimmon slices. Add dressing; toss to coat. Divide salad among 8-10 salad plates. Arrange remaining persimmon slices on each salad; sprinkle with toasted walnuts.
  2. Tip: Two medium golden delicious apples, thinly sliced, may be substituted for persimmons.