The sweet flavor of pomegranate is paired with citrus, then topped with a honey-tinged dressing, to make this refreshing salad a great started to a meal, or simply a light lunch.
- 1/4 cup sliced almonds, toasted
- 2 mandarins peeled and segmented
- 5 ounces arugula
- 1/2 cup pomegranate arils
- 1/2 avocado, chopped
- 1/4 cup fresh ricotta cheese
For the Dressing
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- salt and fresh ground pepper to taste
Heat a nonstick pan over medium heat. (Do not put any oil in the pan). When hot, add the almonds and toast, shaking occasionally for 3-4 minutes. Set aside.
In a small bowl, whisk together all of the ingredients for the dressing.
In a large bowl, toss the salad ingredients. Drizzle with the dressing and gently toss again. Serve immediately.
Serves: 4 side salads.
