• 1/4 tsp. lemon zest
• 1 Tbs. plus 1 tsp. lemon juice
• 1-1/4 tsp. shallots, finely chopped
• 1/8 tsp. ground cumin
• 1/8 tsp. salt
• 2 Tbs. olive oil
• 4 thick slices of bacon, cut crosswise into 1/4 inch strips
• 5 ounces baby spinach leaves
• 1/2 cup pomegranate seeds
• 2/3 cup Daikon radish

To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes. Drain on paper towels; cool. To assemble salad, toss spinach, bacon, pomegranate seeds, and daikon with reserved dressing.

Courtesy: Pomegranate Council

Per serving: calories 115, fat 9.4g, 71% calories from fat, cholesterol 6mg, protein 3.1g, carbohydrates 5.7g, fiber 1.3g, sugar 2.4g, sodium 178mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.3, Bread: 0.0, Lean meat: 0.2, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

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