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Ingredients
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6 lettuce leaves, chopped
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3 cabbage leaves, chopped
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2 small radishes, minced
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1 medium cucumber, diced
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1 red bell pepper, minced
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1 carrot, shredded
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¼ cup sweet corn kernels
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1 large tomato, finely diced
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1 small onion, sliced thin
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2 large cloves garlic, crushed
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12 sprigs parsley, minced
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12 mint leaves, minced
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¼ cup olive oil
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¼ cup pomegranate seeds (Optional)
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¼ cup pomegranate syrup
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2 (6 inch) pita bread rounds (Optional)
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2 cups vegetable oil for frying (Optional)
Directions
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Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
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Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.
Nutrition Facts (per serving)
257 | Calories |
17g | Fat |
24g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 257 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 2g | 12% |
Sodium 138mg | 6% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 5g | 16% |
Total Sugars 7g | |
Protein 5g | 10% |
Vitamin C 114mg | 127% |
Calcium 121mg | 9% |
Iron 5mg | 25% |
Potassium 645mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.