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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

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

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

Tips

Tip: Look for sherry vinegar in the specialty oil and vinegar section in the grocery store.

Nutrition Facts

120 calories; 8.3 g total fat; 1.5 g saturated fat; 2 mg cholesterol; 114 mg sodium. 263 mg potassium; 10.6 g carbohydrates; 2.2 g fiber; 6 g sugar; 1.8 g protein; 8476 IU vitamin a iu; 6 mg vitamin c; 30 mcg folate; 61 mg calcium; 1 mg iron; 20 mg magnesium; 3 g added sugar;