Pomegranate Vinaigrette with Pita, Pecan and Lettuce Salad

Preheat oven to 375º (190ºC).

Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and lightly golden. Let cool.

Tear lettuce into bite-size pieces.

In salad bowl, toss together lettuce, cucumber, pecans and pita pieces.

Toss with 3/4 cup (175 mL) of the vinaigrette

Season with salt and pepper.

Substitution: Instead of fresh pomegranates, mix 1/4 cup (50 mL) pomegranate molasses with 1/2 cup (125 mL) warm water- the only thing you’ll miss is the crunch of the seeds.

Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl, peeling away skin layers if necessary. Strain to separate seeds from juice; reserve seeds and juice.

Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice, gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to 24 hours; bring to room temperature and whisk before serving.)

Reserving some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.