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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  All Recipes

| 1. Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator. | 2. Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator. | 3. Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool. | 4. Pour dressing over salad; toss to mix. Scatter pita squares on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salad				-	-	-	-
lettuce	3	cups	chopped	16.2	3.0996	1.4688	0.162
tomato	2 1/4	cups	quartered sliced	93.15	20.655	4.86	0.81
cucumber	1 1/2	cups	sliced halved	23.4	5.6628	1.014	0.1716
purslane leaf	1	cup	chopped	-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
dressing				-	-	-	-
olive oil	1/4	cup		358.02	0.0	0.0	40.5
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
red onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
pomegranate molasses	3 1/2	tablespoons		-	-	-	-
sumac powder	1	1/2 teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
topping				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pita bread	1		split cut round	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.