Mexican Salad with Pomegranate-Lime Dressing

For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.

Yield: 4 servings

Ingredients

• 2  tablespoons  fresh lime juice
• 2  tablespoons  fresh pomegranate juice
• 1  teaspoon  sugar
• 3/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1  small garlic clove, minced
• 1  teaspoon  olive oil
• 2  cups  arugula leaves
• 1 1/2  cups  (3-inch) julienne-cut peeled jicama
• 1/2  cup  vertically sliced red onion
• 1/2  cup  diced peeled avocado
• 2  tablespoons  chopped fresh cilantro
• 1/4  cup  fresh pomegranate seeds
• 4  teaspoons  pine nuts, toasted

Preparation

Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.

Nutritional Information

Calories:

126 (44% from fat)

Fat:

6.1g (sat 0.8g,mono 3.1g,poly 1.5g)

Protein:

1.8g

Carbohydrate:

18.7g

Fiber:

4g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

444mg

Calcium:

32mg