Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice

INGREDIENTS

• 1 tsp. (5 mL) canola oil
• 1/4 cup (60 mL) wild rice
• 6 cups (1.5 L) baby arugula
• 2 cups (500 mL) shredded red cabbage
• 1 ripe mango, sliced or cut into sticks
• 1 cup (250 mL) jicama sticks
• 1 avocado, sliced
• 1/3 cup (75 mL) thinly sliced red onion
• 1/2 cup (125 mL) Hellmann's® Grapefruit Ginger Salad Dressing, divided
• 1/3 cup (75 mL) pomegranate seeds, optional