I love this! 30 minutes total time.
Gather:
Green: spinach (or romaine lettuce), fresh lime
Yellow: bell pepper
Red: pomegranate, bell pepper, tomato
White: cucumber, scallions, garlic
Brown: pita pockets
and: oil, vinegar, Bragg's Sprinkle, Stevia
Rub:
Rub the inside of a mixing bowl with 1 clove cut garlic.
Lubricate a large pan with olive oil, and rub down with a paper towel.
Rub olive oil on 2 pita pocket halves with a paper towel.
Cook:
Grill the pita pockets on medium high heat on the stove for 3 minutes.
Once cooled, rub the pita pockets with cut garlic. And cut into wedges.
Prepare:
Place each veggie into a mixing bowl as it is chopped.
Chop 3 scallions, 1/2 yellow bell pepper, 1/2 red bell pepper, 1/4 peeled
cucumber, and 2 small tomatoes. Add 2 handfuls of spinach to the bowl. Cut
the pomegranate in half and remove a handful of seeds with your fingers over
a small bowl.
Dressing:
2 t apple cider vinegar, 1 t olive oil, 1/4 t Bragg's Sprinkle, dash of
Stevia, and juice of 1/2 fresh lime.
Plating:
Flip the contents from the mixing bowl onto a plate, add pita pocket wedges,
top with pomegranate seeds and serve with the dressing on the side.
Serves 2.
heal, 2011nov18, ID 263, recipes, meals, pomegranate, pita pocket, salad,
spinach, cucumber, lime, bell pepper, lunch, Steve Raichlen
Ch 6 - Recipes