Recipe Menu
Picture of Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta Recipe
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1210 kcal 60 %
  • Fat 117 g 180 %
  • Saturated 20 g 100 %
  • Carbs 37 g 12 %
  • Fiber 3 g 12 %
  • Protein 8 g 16 %
  • Cholesterol 33 mg 11 %
  • Sodium 837 mg 35 %
  • Calcium 279 mg 28 %
  • Magnesium 35 mg 8 %
  • Potassium 535 mg 11 %
  • Iron 5 mg 26 %
  • Zinc 1 mg 13 %
  • Phosphorus 187 mg 27 %
  • Vitamin A 96 µg 11 %
  • Vitamin C 59 mg 66 %
  • Thiamin (B1) 0 mg 9 %
  • Riboflavin (B2) 0 mg 29 %
  • Niacin (B3) 1 mg 4 %
  • Vitamin B6 0 mg 18 %
  • Folate equivalent (total) 64 µg 16 %
  • Vitamin B12 1 µg 26 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 16 mg 107 %
  • Vitamin K 104 µg 86 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Persimmon and Arugula Salad With Pomegranate Seeds, Mint, and Feta Recipe

Ingredients

  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 3 Fuyu persimmons
  • 1/4 cup pomegranate seeds
  • 4 cups baby arugula
  • 1 1/2 tablespoons finely chopped fresh mint leaves
  • 1/4 cup crumbled feta

Login or Join to leave a comment

Login Join

Discussion (0)