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Winter Salad
from the kitchen of Sharmagne Leland-St.John

1 large pomegranates, seeded
2 Asian persimmons
1 8-ounce jar artichoke hearts, drained
1 hothouse cucumber
3 scallions
5 stalks celery hearts
2 romaine lettuce hearts
4 carrots, shredded
20 tear drop tomatoes, halved
34cup pine nuts
14 cup Trader Joe's Goddess dressing

Place the salad dressing into the bottom of a
large salad bowl. Add each ingredient as you

Cut the top and bottom off the pomegranate then
cut it into quarters. Remove the white veins
and remove the seeds.

Cut the leaf top off the persimmon and cut it
into cubes.

Chop the artichoke hearts into quarters. Save
the oil for a future salad dressing.

With the tines of a fork groove the cucumber
from one end to the other along all sides,
then slice into rounds.

Remove the root ends from the scallions and any
wilted greens and chop.

Chop the celery hearts.

Tear the lettuce into bite sized pieces.

Add the carrots, tomatoes and pine nuts and toss
until all the ingredients are coated with the dress-
ing. Taste and add more dressing if needed. Do not
drown the salad.

Yields approximately 10 servings

Editor's Note:
If you make this for a potluck dish, put the ingredients
in zip-lock bags, and transfer to a large bowl with the
dressing on the bottom when ready to serve.


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