Fall Market Salad
What you’ll need
Ingredients
- 8 oz. arugula, washed
- 8 oz. bag kale, trimmed, washed
- 8 oz. bag spinach, washed
- 3 cups candied walnuts
- 4 persimmons, sliced into wedges
- 2 cups pomegranate seeds
- 4 oz. blue cheese, crumbles
Dressing
- 1/4 cup Lee Kum Kee Seasoned Rice Vinegar
- 1/4 cup Lee Kum Kee Pure Sesame Oil
- 3/4 cup olive oil
- 3 cup Lee Kum Kee Plum Sauce
- 2 cloves garlic, minced
- salt and pepper to taste
Made with
Lee Kum Kee products
How to make it
To make the vinaigrette, whisk all ingredients until fully incorporated. Refrigerate until ready to use.
To assemble, in a large serving bowl, toss greens together and pour vinaigrette and mix.
Top with walnuts, persimmon, pomegranate and crumbled blue cheese. Serve immediately.
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