Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2005


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

126 calories; calories from fat 44%; fat 6.1g; saturated fat 0.8g; mono fat 3.1g; poly fat 1.5g; protein 1.8g; carbohydrates 18.7g; fiber 4g; iron 1mg; sodium 444mg; calcium 32mg.