Lettuce with Pomegranate & Pine Nuts
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
pine nuts
|
|
| 10 | each |
spinach
rinsed, trimmed |
*
|
| 5 | cups |
lettuce
leafy, torn |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
pomegranate seeds
|
* |
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
pine nuts
|
|
| 1E+1 | each |
spinach
rinsed, trimmed |
*
|
| 1.2 | l |
lettuce
leafy, torn |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
pomegranate seeds
|
* |
| 3E+1 | ml |
lemon juice
|
|
Directions
Place pine nuts in a skillet and toast them over a moderate heat until golden brown.
Stir constantly, set aside. Roll spinach leaves into a tight cigar shape and cut crosswise into ⅛ inch chiffonade or shreds.
Combine lettuce and spinach in a salad bowl.
Drizzle with oil, season with salt and pepper, toss to mix.
Sprinkle with pomegranate seeds, pine nuts and lemon juice.
