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Herb Salad with Pita

Food Network Canada
YIELDS
6 servings

Middle Eastern pita breads, available at Middle Eastern grocery stores, are thinner than other pitas so they get crisper when grilled. Pomegranate molasses is also available at Middle Eastern food shops. Yield is 6 servings.

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Ingredients

Dressing

1
large garlic clove, smashed
1
tsp coarse salt
3
Tbsp fresh lemon juice
1 ½
tsp pomegranate molasses
cup extra virgin olive oil

Salad

2
thin Middle Eastern pita breads, halved horizontally
3
green onions, thinly sliced
1
small cucumber, peeled, seeded and cut into ½-inch dice
½
red bell pepper, cut into ½-inch dice
1
cup grape tomatoes, cut in half
½
heads romaine lettuce, torn into bite-size pieces
1 ½
bunch (2 cups) baby spinach, stems removed
1
bunch (½ cup) flat-leaf (Italian) parsley, minced
cup minced mint
Coarse salt and freshly cracked black pepper
1
tsp sumac
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Directions

Step 1

In a mortar, pound the garlic with the 1 tsp. coarse salt to a smooth paste.

Step 2

Stir in the lemon juice and pomegranate molasses.

Step 3

Drizzle in the olive oil, stirring until blended.

Step 4

Preheat a grill on medium.

Step 5

Put the pita breads on the grill and cook until crisp, about 1 to 2 minutes per side.

Step 6

Break the pitas up into bite-size pieces.

Step 7

In a large bowl, combine the green onions, cucumber, red pepper, tomatoes, romaine, spinach, parsley and mint. Season the vegetables with salt and pepper.

Step 8

Whisk the dressing and pour it over the salad and toss well.

Step 9

Sprinkle the salad with the toasted pita pieces and sumac and serve immediately.

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