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January’s #Lettuces/LeafyGreens Recipe of the Month | By AZ Farm Bureau



1 Head of lettuce

2 Tomatoes, diced

2 Small cucumbers, diced

1 Red onion, diced

1 Handful of parsley, chopped

1 Handful of mint, chopped

2 Pieces of pita bread

A sprinkle of sumac and olive oil for bread

1 to 2 Cloves of garlic

1/4 Cup Lemon juice

1/4 Cup Olive oil

1 Tsp Sumac

Pinch of salt

A few drops of pomegranate molasses


Separate the pita bread and then lightly coat with olive oil and sprinkle with sumac. Cut pita into small squares and bake until they are lightly brown (~5 mins at 400F).

Add all salad ingredients to a large bowl. Make the dressing by adding all ingredients to a blender or finely dice garlic and whisk ingredients until blended.

Pour half the dressing onto the salad and toss to coat. Put salad into a serving bowl, top with toasted pita bread, then drizzle with the remaining dressing. Garnish with a little sprinkle of sumac and enjoy!

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