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"