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Recipe Fall Market Salad

Fall Market Salad

  • Difficulty Level: 1
  • Serves Serves: 10
  • Preparation

    5mins

  • Cooking

    -

Holiday Vegetarian Healthy Fusion Vegetable Lunch Dinner Salad Easy Recipes Quick Recipes Less Than 15 mins

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

Seasoned Rice Vinegar 64 fl oz (1.9 L)

Vinegar

Seasoned Rice Vinegar
Pure Sesame Oil 55.7 fl oz (1.65 L) Tin Can

Oil

Pure Sesame Oil

Other Sauces

Plum Sauce

How to make it

  1. To make the vinaigrette, whisk all ingredients until fully incorporated. Refrigerate until ready to use.
  2. To assemble, in a large serving bowl, toss greens together and pour vinaigrette and mix. 
  3. Top with walnuts, persimmon, pomegranate and crumbled blue cheese. Serve immediately.

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