Garden Salad with Micro Arugula and Pomegranate Vinaigrette

Wash salad greens and arugula, and drain excess water in salad spinner. Then wash the vegetables. Place everything in a large bowl and toss. Sprinkle with sesame seeds.

Make the vinaigrette: In a small saucepot, let pomegranate juice simmer until reduced to half; let cool. Pour pomegranate juice into a bowl and add the rest of the ingredients. Stir until well combined. Pour over garden salad. Serve.

Serving tip: You can add hard-boiled quail eggs and leftover roasted chicken to the salad and you'll have yourself a complete meal! Pomegranate juice is available at Healthy Options and some large supermarkets.  (Click to seeHow to Boil Eggs)