Pomegranate Pita Pocket Salad

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.

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