Crispy Mediterranean Fattoush Salad

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

5 oz NatureSweet Cherub Tomatoes, left whole

1 mini cucumber, thinly sliced

4 small to medium radishes, thinly sliced

¼ cup pita chips

3 sprigs of fresh mint

1 pinch dried sumac, optional

For the Dressing

1 small garlic clove, grated

3 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tsp red wine vinegar

2 tsp pomegranate molasses*

¼ tsp kosher salt

black pepper to taste

For the Dressing

Grate the garlic clove into a jar. Add the olive oil, and let sit for a few minutes to allow the garlic to mellow.

Finish the dressing by mixing in the lemon juice, red wine vinegar, pomegranate molasses*, and salt and pepper to taste. Shake to mix well. Extra dressing will last in the fridge for up to a week.

For the Salad

Crumble the pita chips into a large mixing bowl.

Drizzle 2 tsp of dressing over the pita chips. Add the sliced vegetables and tomatoes and toss to fully combine.

Add the Baby Crispy Green Leaf, gently tossing. Garnish with a few sprigs of fresh mint and an optional sprinkle of dried sumac. Enjoy!

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Crispy Mediterranean Fattoush Salad