Arugula and Pomegranate Salad

This arugula pomegranate salad from Tyler Florence is so good for you and refreshing. The ingredients are still the same, yet I adjusted the dressing’s quantities keeping approximately the same proportions. One cup of dressing among which 3/4 is olive oil is way too much for four servings. Alternatively, you can make the whole quantity and refrigerate for future use. I also omitted the shallots.

Studies have shown that pomegranate acts as an antioxidant, is antidiabetic, and has the potential to lower the LDL cholesterol. It has also been found to have an anti-inflammatory effect and may play a role in cancer prevention and other diseases caused by inflammation.

Ingredients ( 4 servings)

• 2 bunches arugula
• 1 pomegranate, the seeds
• 1/4 cup parmesan shavings
• a handful walnuts, toasted in a skillet until fragrant

For the dressing

• 1 tablespoon pomegranate molasses
• 1/2 tablespoon honey
• 1/2 tablespoon red wine vinegar
• 1/2 small lemon, juiced
• 3 tablespoons olive oil
• salt and black pepper

For the dressing, mix everything together then slowly drizzle the olive oil. Arrange all the salad ingredients and toss with the dressing directly before serving.

Bon appetit