Mexican Salad with Pomegranate-Lime Dressing

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 44%
  • Fat: 6.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.8g
  • Carbohydrate: 18.7g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 444mg
  • Calcium: 32mg

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

  1. 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.
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