Ingredients:
1 romaine heart ~ washed and chopped
2 radish heads ~ thinly sliced
4 roma tomatoes ~ chopped into cubes
1 small red onion ~ thinly sliced
1 English cucumber ~ chopped into cubes
½ cup parsley ~ finely chopped
2 pita breads ~ cut into small squares
Dressing:
Olive oil ~ ¼ cup
Lemon ~ 1, squeezed
Pomegranate molasses ~ 2 teaspoons
Garlic clove ~ 1 minced
Dried or fresh mint ~ ¼ teaspoon
Sumac ~ ¼ teaspoon
Salt
Directions:
1.) Preheat your oven to 350°F. Place your cut up pita bread pieces on a baking sheet. Sprinkle some salt and any seasonings you’d like. Drizzle some olive oil over them and place them in the oven to be toasted. Take them out when they become a light brown which should take about 10 minutes. I learned the hard way.
2.) Into a large bowl will go in the lettuce, tomatoes, cucumbers, onions, radishes, and parsley. You may combine these now but we’ll combine the entire salad after the dressing is on anyway.
3.) Grab a small separate bowl and pour in all the dressing ingredients. Whisk together. You may do this in a mason jar by placing all your dressing ingredients in, securing the lid tightly and shaking vigorously.
4.) Finally we combine the veggies, dressing, and pita chips. Pour the dressing over the salad veggie mixture and combine before throwing the pita chips in. This is because the pita chips may become a bit soggy underneath the dressing after a while.
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