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| Drying the spinach was actually way too much fun |
We made two green salads in our week of cooking persimmons. I started the week with a 3 pound bag of baby spinach and 1 1/2 pounds of romaine hearts and it was all used by the time we were done.
The #1 Salad (Pretty Conventional)
Baby Spinach
Persimmons
Jicama
Fennel
With a Rice Wine Vinegar, Soy Sauce, Sesame Oil Dressing
The #2 Salad (Not so Conventional but very good)
Baby Spinach
Romaine Lettuce
Persimmons
Oranges
Apples
The dressing was Blended Hachiya Persimmons, Yogurt, Lime Juice, Soy Sauce, Sesame Oil
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