Persimmon and Apple Salad

2 tablespoons orange juice
1 tablespoon sherry vinegar
1 tablespoon olive oil
3 apples (sweet, not tart), washed, cored, and thily sliced
3 firm-ripe Fuyu persimmons, washed, destemmed and thinly sliced
1 tablespoon toasted walnut pieces

In a bowl, combine orange juice, vinegar and olive oil.
Add apples, persimmons and toasted walnuts. Mix to coat.
Makes six servings.
Nutrition information per serving: 90 calories, 3 grams fat, 16 grams carbohydrates, 3 grams fiber, 1,420 IU vitamin A, 12 milligrams vitamin C, 248 milligrams potassium, 15 milligrams sodium.

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