{"id":27455,"date":"2012-11-25T17:32:52","date_gmt":"2012-11-25T22:32:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27455"},"modified":"2012-11-25T17:32:52","modified_gmt":"2012-11-25T22:32:52","slug":"persimmon-and-wild-rice-salad-with-lemon-ginger-dressing%e6%9f%bf%e3%81%a8%e3%83%af%e3%82%a4%e3%83%ab%e3%83%89%e3%83%a9%e3%82%a4%e3%82%b9%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e3%83%ac%e3%83%a2","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27455&lang=en","title":{"rendered":"Persimmon and Wild Rice Salad with Lemon Ginger Dressing
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Persimmon and Wild Rice Salad with Lemon Ginger Dressing<\/strong>
\nNovember 24, 2012<\/em><\/p>\n

Using the beautiful Fuyu persimmon I found at the local grocery store, I made this refreshing and tasty salad. The persimmon was being sold at the organic section. I was surprised to see them there and at the same time I was happy to see this Japanese fall fruit being sold at more and more places in the US. The beautiful orange colored persimmon was cut into small pieces and served with kale, wild rice, lentils, green onion, and lemon ginger dressing. The combination of the sweetness from the persimmon and the bitterness from the kale is perfectly accented with the bright lemon and ginger flavored dressing. <\/p>\n

Lemon ginger dressing: grated ginger, lemon zest, canola oil, white vinegar, sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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Persimmon and Wild Rice Salad with Lemon Ginger Dressing November 24, 2012 Using the beautiful Fuyu persimmon I found at the local grocery store, I made this refreshing and tasty salad. The persimmon was being sold at the organic section. I was surprised to see them there and at the same time I was happy […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,19,11],"tags":[],"class_list":["post-27455","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-leaf-vegetabes","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27455"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27455\/revisions"}],"predecessor-version":[{"id":27475,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27455\/revisions\/27475"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}