Clementine-Arugula Salad with Lime-Poppy Seed Dressing
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.
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.