Pomegranate Fattoush Salad
Pomegranate seeds and a zippy dressing update this classic middle eastern ssalad,
Servings: 4
Calories: 358kcal
Ingredients
- Dressing:
- 1 Tablespoon ground sumac
- ¼ cup fresh lemon juice
- 2 Tablespoons pomegranate molasses
- 2 cloves garlic mashed to a paste
- ½ teaspoon salt
- ½ tsp. dried mint optional
- ½ cup olive oil
- Salad:
- 2 - six inch pita breads
- 1 Tablespoon olive oil
- ½ teaspoon sumac
- 4 large heirloom tomatoes cut into wedges
- 6 cups Little Gem or torn romaine leaves
- ½ cup slivered red onion
- ½ cup pomegranate seeds
- ½ cup parsley leaves.
Instructions
- For the dressing:
- Combine all the ingredients in the Little Salad Dressing Shaker and shake to combine.
- Dressing can be made 1 day ahead. If making ahead, refrigerate after making.
- For the Salad:
- Pre heat the oven to 325 degrees.
- Brush the tops of the pita bread with 1 Tablespoon of olive oil.
- Sprinkle with sumac.
- Bake for 15 minutes, until the pita tops are a deep golden brown.
- Remove pitas from the oven, flip over and brush with remaining olive oil
- Sprinkle with remaining sumac.
- Return to the oven and bake for another 10 - 15 minutes until the pitas are crispy.
- Remove from oven and let cool.
- Break into pieces and store in one of the Good Grips glass snap containers if not using immediately.
- In a large bowl, combine the little gem or romaine leaves, tomatoes and red onion.
- Toss ½ of the dressing.
- Taste and add more dressing if necessary.
- Garnish with the pita croutons, pomegranate seeds and parsley.
Nutrition
Calories: 358kcal | Carbohydrates: 20g | Protein: 2g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 313mg | Potassium: 583mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7860IU | Vitamin C: 38.1mg | Calcium: 58mg | Iron: 2.2mg