4 Serves
15 Mins
Wash the baby arugula and cucumber thoroughly under cold running water, then dry using a salad spinner.
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Vitamin K
273 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
256 µg / 400 µgCalcium
401 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
1068 mg / 4,700 mgSodium
359 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Using a chef's knife and cutting board, chop the cucumber into bite-sized pieces and slice the onion thinly.
In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
In a large serving bowl, combine the prepared baby arugula, cucumber, onion, and fresh pomegranate arils.
Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated before serving.
59
g7
g30
g
