Sandra’s Pomegranate Salad

Makes 6 servings at
170 calories each

6 c. fresh arugula, torn

2 ripe pears, halved, cored and cut into wedges

2 T. olive oil

2 T. lime juice

1/2 t. Dijon mustard

salt and pepper to taste

seeds of 1 pomegranate

1/2 c. crumbled feta cheese

1/3 c. toasted chopped pecans

Garnish: Boston or Bibb lettuce leaves

Place arugula and pears in a large salad bowl; set aside. In a small bowl, whisk together olive oil, lime juice and mustard. Toss arugula and pears with desired amount of oil mixture; season with salt and pepper. Sprinkle salad with remaining ingredients except lettuce leaves and toss gently. Line 6 salad plates with lettuce leaves; top each plate with a serving of salad.

Keep bags of sweetened dried cranberries and chopped walnuts tucked in the cupboard for healthy between-meal snacking. A quick toss of nuts & berries really dresses up a plain-Jane salad in a snap too.