Categories: Salads, Appetizers, Vegetables 
      Yield: 4 servings 
  
      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"