Category: Appetizers

2 tbsp Pine nuts

10 Spinach leaves, rinsed & - trimmed

5 cup Leafy green lettuce, torn

2 tbsp Extra-virgin olive oil

Salt & pepper

1/4 cup Pomegranate seeds

2 tbsp Lemon juice

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"