Mexican Salad with Pomegranate-Lime Dressing

Here is a quick, fresh salad that I wanted to try even though pomegranates aren't in season right now. I still had some of the POM Wonderful juice that I received in the mail and used that in the dressing. Because of that, I omitted the pomegranate arils and made a few other substitutions as well.
This was a fun salad, with lots of different flavors and textures. The fact that you can find POM juice in the grocery store, makes this salad accessible all year round. so give it a try!

Mexican Salad with Pomegranate-Lime Dressing from Cooking Light
2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice (I used POM Wonderful juice)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves (I used spinach)
1 1/2 cups (3-inch) julienne-cut peeled jicama
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds (I omitted these)
4 teaspoons pine nuts, toasted

Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.

Coming Tomorrow- Huevos Rancheros