Radicchio, Kale, and Persimmon Greek Salad

• 1/4 cup olive oil
• 5 1/2 tsp. white wine vinegar
• 1 1/4 tsp. dried Mexican oregano leaves, crumbled
• 1 clove garlic, minced (1 tsp.)
• 2 large Fuyu persimmons, peeled and cut into thin wedges
• 1 head radicchio, torn into 1-inch pieces
• 4 leaves lacinato kale, center ribs removed, torn into 1-inch pieces
• 3/4 cup crumbled feta cheese
• 3/4 cup thinly sliced red onion
• 16 quartered kalamata olives, optional

1. Whisk together oil, vinegar, oregano, and garlic in large bowl.
2. Season with salt and pepper, if desired.
3. Add persimmons, radicchio, kale, feta, onion, and olives (if using), and gently toss until salad leaves are coated with dressing.

olive oil, white wine vinegar, oregano, clove garlic, persimmons, radicchio, lacinato kale, feta cheese, red onion, olives

Taken from www.vegetariantimes.com/recipe/radicchio-kale-and-persimmon-greek-salad/ (may not work)