Pomegranate Salad


2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/2 tsp. Dijon mustard
2 medium bunches arugula, rinsed well and thick stems removed
2 firm but ripe pears, halved, cored and each cut into 6 wedges
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese (optional)
1/3 cup pecans, toasted and roughly chopped (optional)
1/2 cup pomegranate seeds (from 1 medium pomegranate)
18 rinsed and dried leaves of Boston, Bibb, or green-leaf lettuce (optional)


In small bowl, whisk together lime juice, oil and mustard. In salad bowl, place arugula and pears. Toss with just enough dressing to coat. Season to taste with salt and pepper. Sprinkle with feta, pecans (if using) and pomegranate seeds, and serve. Or line salad plates with lettuce leaves and mound the salad in center of each. Makes 6 servings.

Nutrient Analysis per serving:

92 calories, 5 gms total fat, less than 1 gm protein, and 2 gm dietary fiber. Recipe from the American Institute for Cancer Research.