| 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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