Clementine-Arugula Salad with Lime-Poppy Seed Dressing

Clementine-Arugula Salad with Lime-Poppy Seed Dressing

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Rated: 0
  • Makes: 8 servings
  • Start to Finish 35 mins
  • Serving Size: 1 1/4cups
  • Carb Grams Per Serving: 14


  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar
  • 2 teaspoons poppy seeds
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 cups arugula or baby arugula
  • 8 seedless clementines, peeled and broken into segments
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup pomegranate seeds**


  1. For dressing, in a screw-top jar combine lime juice, oil, sugar, poppy seeds, kosher salt, and pepper. Cover and shake well.
  2. In a large salad bowl toss dressing with arugula. Add clementine segments; gently toss. Sprinkle with walnuts and pomegranate seeds.


  • *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 105 calories, 12 g carbohydrate, 8 g sugar.


  • **Tip: To prepare pomegranate seeds, score an "X" in the top of a pomegranate. Break pomegranate apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain seeds. Cover and chill for up to 24 hours before using.


  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 110 cal., 6 g total fat (1 g sat. fat), 39 mg sodium, 14 g carb. (2 g fiber, 10 g sugars), 2 g pro.

Diabetic Exchanges

Fruit (d.e): 1; Fat (d.e): 1; Mark as Free Exchange (d.e): 0