| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizers, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Pine nuts |
| 10 |
|
Spinach leaves, rinsed & |
|
|
trimmed |
| 5 |
c |
Leafy green lettuce, torn |
| 2 |
T |
Extra-virgin olive oil |
|
|
Salt & pepper |
| 1/4 |
c |
Pomegranate seeds |
| 2 |
T |
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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