Wild Rice and Arugula Salad

1 c. cooked wild rice
4 oz. arugula, washed and chopped (or baby arugula)
1 pomegranate (cut in half and beat seeds out into a bowl with a wooden spoon)
3.5 oz. crumbled Feta cheese
3/4 c. dried cranberries
1 c. green onions (or red onion), sliced
3/4 c. toasted pecans, chopped

Dressing:
2 tbsp. white wine vinegar
6 tbsp. olive oil
1/2 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Combine salad ingredients in a large bowl. Put dressing ingredients in a glass jar; shake well. Pour on salad and toss.