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- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- ½ tsp Dijon mustard
- 2 medium bunches arugula, rinsed well & thick stems removed
- 2 firm but ripe pears, halved, cored and each cut into 6 wedges
- Salt and freshly ground black pepper
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- ½ cup crumbled feta cheese (optional)
- 1/3 cup pecans, toasted and roughly chopped (optional)
- ½ cup pomegranate seeds (from 1 med pomegranate)
- 18 rinsed and dried leaves of Boston, Bibb or green-leaf lettuce (optional)
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In small bowl, whisk together lime juice, oil, mustard = dressing. 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 (if using) and pomegranate seeds, and serve. Or line salad plates with lettuce leaves and mound the salad in center of each.
Serves 6
Per serving: 92 calories, 5g fat (<1g saturated), 14g carbs, <1g protein, 2g fiber, 9mg sodium
From: American Institute for Cancer Research; www.aicr.org
**This recipe is OK for those on the LMD (Low Microbial Diet),
Lactose free cheeses can be substituted for those on a No Dairy restriction