This week was one of branching out into less-familiar cuisine styles. Two Mexi-Cali, one Eastern Europe (which was a flop), and this Near-East recipe.
Mats:
Salad:
1 head lettuce
2c cherry tomatoes, halved
2 cucumbers, peeled, seeded and diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 green onions, diced
1/3c parsley
3 Tb mint
1 1/2c pita chips
1/2c feta cheese
Toss all ingredients together in a large bowl.
Dressing
2 Tb +2 tsp olive oil
2 Tb lemon juice
1 Tb pomegranate molasses (this is hard to find. I took a bottle of not-from-concentrate juice and boiled it with 1/2c white sugar for about an hour and a half. Seemed to work just fine.)
2 tsp sumac (also really hard to find. Don't know of a good substitute yet)
1 clove garlic, diced
Combine in a small bowl and whisk very, very thoroughly.
Pour the dressing over the salad and toss.
Note that the pita chips tend to soak up all the dressing, so if you're making this with leftovers in mind, keep the pita chips separate and add them to the salad just as you're about to serve it.
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