🟡
Medium
Ingredients
- 2 cups mixed greens (lettuce, arugula, endive)
- 1 large tomato, diced
- 1 cucumber, diced
- 1/2 red bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup radishes, sliced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp pomegranate molasses
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 pita bread, toasted and broken into chips
Instructions
-
1Toast the pita bread at 375°F for 5-7 minutes until golden and crispy, then break into bite-sized chips.
-
2Wash and chop all vegetables into bite-sized pieces and place in a large salad bowl.
-
3Add fresh mint and parsley to the vegetables.
-
4In a small bowl, whisk together pomegranate molasses, olive oil, lemon juice, minced garlic, salt, and pepper.
-
5Pour dressing over the salad and toss gently until all vegetables are well coated.
-
6Top with crispy pita chips just before serving to maintain their crunch.
-
7Serve immediately on chilled plates.