ingredients

2 cups arugula leaves
1.5 cups jicama, julienned in 3" pieces
1/2 cup red onion, sliced
1/2 cup avocado, diced & peeled
2 T fresh cilantro
1 jar vino de milo pomegranate port dressing and marinade
1/4 cup fresh pomegranate seeds
4 tsp pine nuts, toasted

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