Ensalada de Nochebuena with Pomegranate-lime vinaigrette

Ingredients for the salad:
- 1 bag mixed greens (5-6 ounces)
- 1 1/4 cups sliced cooked beets (1 can)
- 2 ruby red grapefruit, peeled and segmented
- 1 red apple
- 1 cup julienned jicama
- 1/2 cup pomegranate arils

Ingredients for the Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons pomegranate juice
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon fresh cilantro chopped

Preparation:
Whisk together oil, pomegranate juice, lime juice, sugar and Cayenne for the vinaigrette in a bowl. Season with salt and pepper; set aside.
Combine greens, grapefruit, apple, jicama, and pomegranate arils in a large dip plate. Put the cooked beets slices around the plate.
Add cilantro to the vinaigrette just before tossing with the salad.