Undo It!: How Simple Lifestyle Changes Can Reverse Most Chronic Diseases

by Dean Ornish

Mediterranean Salad with Pita Crisps Tired of the same old green salads? Wake up your lunchtime with this delicious alternative. We’ve taken our inspiration from a popular eastern Mediterranean salad known as fattoush, which mixes raw vegetables like cucumbers, lettuce, and tomatoes with pieces of toasted pita bread. Two special ingredients, pomegranate molasses and sumac, jazz up the crunch with tantalizingly bright, tangy, fruity flavors. Little Gem, a miniature version of romaine lettuce, offers great sweetness and crunch; you can also use baby romaine or hearts of romaine. Serves: 4 Serving Size: 2 cups Prep Time: 15 minutes Cook Time: 15 minutes Ready Time: 30 minutes 1 whole-wheat pita bread, split horizontally 2 teaspoons ground sumac 2 tablespoons fresh lemon juice 2 tablespoons pomegranate molasses ⅛ teaspoon fine sea salt ⅛ teaspoon freshly ground pepper ¼ cup thinly sliced red onion ½ teaspoon minced garlic 5 cups roughly chopped or torn baby romaine, hearts of romaine, or Little Gem lettuce 2 cups cherry tomatoes, halved 1 English or hothouse cucumber, peeled, seeded, and diced (1½ cups) 1 cup flat-leaf parsley leaves ½ cup fresh mint leaves Preheat oven to 325°F. Line a small baking pan with parchment paper or use a nonstick baking pan. Place split pita rounds on pan. Bake until dry and crisp, about 15 minutes. Remove from oven and let cool. Break pita into bite-sized pieces. In a small bowl, cover sumac with 1 tablespoon hot water. Let steep for 5 minutes. ...