2 tb Pine nuts
10 ea 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
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"