Mexican Salad with Pomegranate-Lime Dressing

Mexican Salad with Pomegranate-Lime Dressing Recipe
To make the dressing for this Mexican salad, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 126
Caloriesfromfat 44 %
Fat 6.1 g
Satfat 0.8 g
Monofat 3.1 g
Polyfat 1.5 g
Protein 1.8 g
Carbohydrate 18.7 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 444 mg
Calcium 32 mg

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.

Note:

Sarah Lacamoire,

November 2005
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