Recipe Image

Clementine-Arugula Salad with Lime-Poppy Seed Dressing

  • 15 m
  • 15 m
Diabetic Living Magazine
“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.”

Ingredients

    • 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)

Directions

  • 1 In a screw-top jar, combine lime juice, oil, sugar, poppy seeds, salt and pepper. Cover and shake well.
  • 2 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.
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