Nutrition per serving may change if servings are adjusted.
¼ cup lime juice
2 tablespoons olive oil
1 tablespoon sugar (see Tip)
2 teaspoons poppy seeds
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
10 cups arugula or baby arugula
8 seedless clementines, peeled and broken into segments
¼ cup chopped walnuts, toasted (see Tip)
¼ cup pomegranate seeds (see Tip)
In a screw-top jar, combine lime juice, oil, sugar, poppy seeds, salt and pepper. Cover and shake well.
In a large salad bowl, toss the dressing with arugula. Add clementine segments; gently toss. Sprinkle with walnuts and pomegranate seeds.
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°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.