🟡
Medium
Ingredients
- 4 cups mixed greens (romaine, arugula, endive)
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 red radish, sliced
- ½ cup fresh pomegranate seeds
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 pita breads, cut into triangles
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 1 clove garlic, minced
- to taste salt and black pepper
Instructions
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1Heat olive oil in a pan and fry pita triangles until golden and crispy. Drain on paper towels and set aside.
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2In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, pomegranate molasses, minced garlic, salt, and pepper to make the vinaigrette.
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3In a large salad bowl, combine mixed greens, tomatoes, cucumber, radishes, pomegranate seeds, parsley, and mint.
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4Just before serving, pour the vinaigrette over the salad and toss gently to combine.
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5Top with crispy pita chips and serve immediately.