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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found this on the web and adapted it to make a fabulous salad. I would never have thought of putting cinnamon in a dressing but it really works here. I have sometimes left the mint out and just increased the amount of the two other herbs. Ingredients:
2 whole wheat pita bread |
3 tablespoons fresh parsley, chopped |
3 tablespoons fresh mint, chopped |
3 tablespoons cilantro, chopped |
2 scallions, thinly sliced |
1 red peppers or 1 green pepper, thinly sliced |
3 medium tomatoes, diced |
4 cups lettuce, chopped and washed |
1 tablespoon sumaq |
4 tablespoons olive oil |
2 lemons, juiced |
1/2 teaspoon cinnamon |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
2. Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
3. Toss the dressing together with the salad and let rest for 15 minutes.
4. About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
5. Cut each half into 3 strips to make 12 pieces.
6. Arrange 6 strips around each plate and heap the salad in the middle.
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