No-Cook Cranberry Salad
If you have around 45 minutes to spend in the kitchen, No-Cook Cranberry Salad might be a spectacular
Cook the Book: Asian Pear Persimmon and Almond Salad
Ingredients
- 1/4 cup fresh lime juice
- 1 teaspoon roasted almond oil or extra-virgin olive oil
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne
- 2 ounces small, whole tender lettuces or salad mix (about 1 loosely packed qt.)
- 1 large Asian pear, cut into thin wedges
- 2 firm-ripe Fuyu persimmons, cut into thin wedges
- 1/3 cup sliced almonds, toasted
Instructions
Cook the Book: Asian Pear, Persimmon, and Almond Salad serves 4 original recipe by Serious Eats.
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