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I love this! 30 minutes total time.

Gather:
Green: spinach (or romaine lettuce), fresh lime
Yellow: bell pepper
Red: pomegranate, bell pepper, tomato
White: cucumber, scallions, garlic
Brown: pita pockets
and: oil, vinegar, Bragg's Sprinkle, Stevia
Rub:
Rub the inside of a mixing bowl with 1 clove cut garlic.
Lubricate a large pan with olive oil, and rub down with a paper towel.
Rub olive oil on 2 pita pocket halves with a paper towel.
Cook:
Grill the pita pockets on medium high heat on the stove for 3 minutes.
Once cooled, rub the pita pockets with cut garlic. And cut into wedges.
Prepare:
Place each veggie into a mixing bowl as it is chopped.
Chop 3 scallions, 1/2 yellow bell pepper, 1/2 red bell pepper, 1/4 peeled
cucumber, and 2 small tomatoes. Add 2 handfuls of spinach to the bowl. Cut
the pomegranate in half and remove a handful of seeds with your fingers over
a small bowl.
Dressing:
2 t apple cider vinegar, 1 t olive oil, 1/4 t Bragg's Sprinkle, dash of
Stevia, and juice of 1/2 fresh lime.
Plating:
Flip the contents from the mixing bowl onto a plate, add pita pocket wedges,
top with pomegranate seeds and serve with the dressing on the side.
Serves 2.
More meals:
click here
http://colorflow.smugmug.com/0B-Products/Subjects/Kick-Start-Recipes/
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heal, 2011nov18, ID 263, recipes, meals, pomegranate, pita pocket, salad,
spinach, cucumber, lime, bell pepper, lunch |
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