Persimmon, Pomegrante, and Pistachio Salad (Three P's Salad)

Persimmons ... who knew they taste so good? My husband received a generous gift of them from a co worker's backyard, so I've been fortunate to have enough to explore uses for them. So far, this is my favorite. I also like alliteration, and have fun when I can call something 3P's salad for short. Now, they're expecting to find three peas in their salad, but instead get to guess what the three p's stand for. How fun is that? Corny, yes, but does it work???

Ingredients:

2 persimmons
4 Tbs shelled pistachio nuts
4 cups mixed salad greens
4 Tbs pomegranate arils (seeds)
4 Tbs salad dressing

Directions: Slice persimmon, discarding the core and stem. Toss persimmon slices with pistachios and salad greens. Divide among 4 plates. Top with pomegranate arils, then drizzle 1 tablespoon of dressing on each salad.

Serves 4

Stealthy Cooking Tip: Persimmons and pomegranates are available in late fall and early winter. Persimmons have a nice bright orange color, while pomegranate arils are bright red, and pistachios are bright green. Tossed together with a dark green salad mix they make an attractive salad, perfect for the brightening up the winter months. Eating different colored foods is an easy way to eat many of the different nutrients our body needs. An added benefit is how the beautifully colored foods are visually pleasing.