| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Appetizers, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | tb | Pine nuts |
| 10 | Spinach leaves, rinsed & trimmed | |
| 5 | c | Leafy green lettuce, torn |
| 2 | tb | Extra-virgin olive oil |
| Salt & pepper | ||
| 1/4 | c | Pomegranate seeds |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar shape & cut crosswise into 1/8" chiffonade or shreds. Combine lettuce & spinach in a salad bowl. Drizzle with oil, season with salt & pepper, toss to mix. Sprinkle with pomegranate seeds, pine nuts & lemon juice. Yamuna Devi, "Yamuna's Table"
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