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- 2 whole-Wheat pita bread
- 3 tbls fresh Parsley, chopped
- 3 tbls fresh mint, chopped
- 3 tbls cilantro, chopped
- 2 scallions, thinly sliced
- 1 red pepper or green pepper, thinly sliced
- 3 medium tomatoes, diced
- 4 cups lettuce, chopped and washed
- 1 tbls sumak
- 4 tbls olive oil
- 2 lemons, juiced
- 1/2 tspn cinnamon
- salt, to taste
- fresh ground pepper, to taste
Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl. Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper. Toss the dressing together with the salad and let rest for 15 minutes. About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways. Cut each half into 3 strips to make 12 pieces. Arrange 6 strips around each plate and heap the salad in the middle.