Pomegranate Jeweled Spinach Salad

1/4 teaspoon lemon zest
1 tablespoon plus 1 teaspoon lemon juice
1 1/4 teaspoon shallots, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon salt
2 tablespoons olive oil
4 thick strips 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 232mg, 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