Now that it's the new year, I know I am ready for a time-out in the potato, bread, pasta and desserts categories. I love to create luscious holiday fare, and I throw caution to the wind when it comes to butter, oil, cream of any sort, sugar and anything that resembles cookies or cakes. I relish the challenge of recreating dishes I adore and make them my own.

But now it's time to take stock and come up with some dishes that fall into the light and healthy arena. My caveat is that they also must taste really good. This salad is a staple at my house when we are all craving simpler dishes that make us feel good. I have many variations of this salad, but the following recipe is a good start.

The lemony whole-grain mustard dressing is just the ticket to dress these slightly bitter greens. Remember that you can use this vinaigrette with any other green salad with equally satisfying results. If you can find Meyer lemons, use them for an even deeper citrus flavor. Serve this salad as a side dish with grilled fish or poultry or as a main course for lunch. I also like to serve this with a cup of lentil soup or split pea soup for a satisfying lunch or dinner.

Tangerine, Mixed Greens and Quinoa Salad

Serves 5 to 6 as a side dish or 3 to 4 as a main dish

For the salad:

10 ounces arugula (10 ounce bag)

1 1/2 cups cooked, cooled quinoa

2 seedless tangerines like Satsumas, peeled and sectioned and cut into bite-size pieces

3/4 cup pomegranate seeds

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