Name: Arugula Salad with Pomegranate and Toasted Pecans
Yield: Makes 6 to 8 servings
Ingredients: 1 1/2 teaspoons red wine vinegar; 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar; 1/4 teaspoon kosher salt; 1/8 freshly ground pepper; 6 tablespoons extra virgin olive oil; 2 medium bunches arugula, rinsed well and thick stems removed; 1/3 cup pecans, toasted and roughly chopped; 1/2 cup pomegranate seeds, from 1 medium pomegranate

Instead of relying on fat for flavor, this fresh side dish uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. It's nutritious, too, with pecans contributing monosaturated fat (the good kind) and pomegranates providing a good dose of fiber, vitamin C, and antioxidants.