Boil tangerine juice and peel in small heavy saucepan over medium high heat until reduced to 1/3 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. Cover; chill. Whisk again before using.

Place all greens, half of persimmon slices and raisins in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each with remaining persimmon slices and nuts; serve.



  • 6 Tablespoons fresh tangerine juice
  • 1 Tablespoon grated tangerine peel
  • 6 Tablespoons vegetable oil
  • 2 Tablespoons nut oil (hazelnut, almond or walnut)
  • 2 Tablespoons balsamic vinegar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground cinnamon
  • Pepper



  • 2 Packages (5 ounces each) mixed baby greens with mazuna, tatsoy, baby green and red oak and leaf lettuce
  • 2 ripe persimmons; peeled, halved and thinly sliced
  • 1/2 Cup nuts; toasted and skin rubbed off
  • 3/4 Cup California golden raisins

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 66%); Total Fat 24 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 0; Sodium 210; Potassium 418; Total Carbohydrate 25; Dietary Fiber 2; Sugars 19; Protein 4; Calcium 52; Iron 2;

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California Raisins are naturally sweet, no added sugar!