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Try this fresh and crunchy salad, which gets its zing from sumac. You can find the fragrant spice at the Galley Gourmet in Bay Harbor and many natural-food stores in the area.-Patty LaNoue Stearns
By: Patty LaNoue Stearns
Photographer: Todd Zawistowski
- 2 6-inch whole-wheat pitas
- 3 tablespoons ground sumac or two tablespoons of grated lemon rind
- 1 tablespoon extra-virgin olive oil
- 8 cups thinly sliced romaine
- 2 cups chopped tomato
- 1 1/2 cups chopped fresh curly parsley
- 1 cup thinly sliced green onions
- 1/2 cup chopped fresh mint
- 1/2 teaspoon salt
- 1 cucumber quartered lengthwise, then thinly sliced
Bake pitas at 400° F on a baking sheet for 6 minutes or until toasted. Break into bite-size pieces. Combine pita pieces, sumac and oil in a large bowl, tossing well to coat. Add lettuce and remaining ingredients. Toss well. Serves 4.
From Weight Watchers Around the World Cookbook
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