This salad is packed with lots of antioxidants and some great taste and textures.
2 tablespoons fresh lime juice
2 tablespoons olive oil
½ teaspoon Dijon mustard
2 medium bunches arugula, rinsed well and thick stems removed
2 firm but ripe pear, halved, cored, and each cut into 6 wedges
Salt and freshly ground black pepper
½ cup crumbled feta cheese (optional)
⅓ cup pecans, toasted and roughly chopped (optional)
½ cup pomegranate seeds (from 1 medium pomegranate)
18 rinsed and dried leaves of Boston, Bibb, or green-leaf lettuce (optional)
In a small bowl, whisk together lime juice, oil, and mustard. In salad bowl, place arugula and pears. Toss with just enough dressing to coat. Season to taste with salt and pepper. Sprinkle with feta, pecans, and pomegranate seeds, then serve. Or, line salad plates with lettuce leaves and mound the salad in the center of each plate.
Note: Many stores now carry reduced fat feta cheese, which tastes quite similar and is reduced in total fat, saturated fat, and calories.
Nutrition information per serving: 92 calories, 5 g total fat (less than 1 g saturated fat), 14 g carbohydrate, less than 1 g protein, 2 g fiber, 9 mg sodium