Arugula & Leaf Lettuce Salad
Excellent served with baked chicken.

• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons extra-virgin olive oil
• 2 heads of green leaf lettuce, trimmed and torn into 2-inch pieces (about 20 cups)
• 6 cups arugula
• Seeds from 1 large pomegranate (1 1/4 cups), membranes discarded
• 3/4 cup sliced almonds (2 1/4 oz), toasted

Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

Combine lettuce, arugula and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

Per Serving: 113 Calories; 9g Fat (67.1% calories from fat); 1g Saturated Fat; 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 217mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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