This arugula salad creation is a quick-and-easy solution to enhance any meal. Use the Maple-Thyme Baby Carrot recipe to add extra flavor and balance to this salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For vinaigrette, in a small bowl whisk together olive oil, shallot, vinegar, maple syrup, lemon juice, thyme, mustard, pepper and salt.

  • In a large serving bowl combine arugula, roasted carrots and walnuts. Drizzle with vinaigrette; toss to coat. Sprinkle with pomegranate arils and cheese.

Nutrition Facts

119.9 calories; protein 1.8g 4% DV; carbohydrates 10.6g 3% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 6.5g; fat 8.3g 13% DV; saturated fat 1.5g 8% DV; cholesterol 2.2mg 1% DV; vitamin a iu 8476IU 170% DV; vitamin c 6.3mg 11% DV; folate 29.8mcg 8% DV; calcium 60.5mg 6% DV; iron 0.6mg 4% DV; magnesium 20.1mg 7% DV; potassium 262.8mg 7% DV; sodium 113.8mg 5% DV; added sugar 2.7g.