Clementines are a wonderful fruit to add to salad. They're small, easy to peel, and blend well with everything, as they do here on a bed of arugula with poppy-seed dressing. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • In a screw-top jar, combine lime juice, oil, sugar, poppy seeds, salt and pepper. Cover and shake well.

    Advertisement
  • In a large salad bowl, toss the dressing with arugula. Add clementine segments; gently toss. Sprinkle with walnuts and pomegranate seeds.

Tips

Tip: If using a sugar substitute, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition per Serving with Substitute: same as below, except 105 calories, 12 g carbohydrate, 8 g sugar.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

To prepare pomegranate seeds, score an "X" in the top of a pomegranate. Break the pomegranate apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain seeds. Cover and chill for up to 24 hours before using.

Nutrition Facts

110 calories; 1 g total fat; 39 mg sodium. 14 g carbohydrates; 2 g protein; Full Nutrition