Ingredients
For that salad:
- 1 pita bread
- 1 large tomato. diced, seeds removed
- ¼ red onion. diced
- 2 peppers. one red, one yellow, pith and seeds removed, reduce lengthy strips
- 1 cucumber. peeled and decline in models
- 5 radishes. sliced
- 2 whole scallions. chopped
- 1 mind of romaine lettuce. purslane or any other wild vegetables
- ¼ cup coarsely chopped fresh mint
- one to three teaspoons ground sumac. obtainable in Middle Eastern markets
- 1 teaspoon dried mint
For that dressing:
- 2 cloves garlic clove. peeled and minced (a couple of teaspoons)
- ⅓ cup extra virgin essential olive oil
- Juice of just oneOr2 lemon
- 4 teaspoons pomegranate syrup
- 1 teaspoon salt. in order to taste
- ¼ teaspoon ground pepper. in order to taste
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Dietary analysis per serving (6 servings)
190 calories 12 grams fat 1 gram saturated fats 8 grams monounsaturated fat 1 gram polyunsaturated fat 17 grams carbohydrates 5 grams soluble fiber 8 grams sugars 3 grams protein 429 milligrams sodium
Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.
Preparation
- Heat oven to 350 levels. Separate pita into 2 models, and bake on cookie sheet for around a few minutes, or until very crisp although not browned.
- Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Whisk together garlic clove, essential olive oil, fresh lemon juice, pomegranate syrup, and pepper and salt in a tiny bowl. Right before serving, give dressing another quick whisk after which pour it over vegetables and toss.
- Break pita into 1-inch pieces and toss with salad, right before taking salad to table. Taste, add seasonings as needed, and serve immediately.
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