Ingredients
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
Salt to taste
Ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 package or (5 ounce) arugula
4 pita rounds, toasted and torn into pieces
Directions
1. Mix the water and cornstarch in a small saucepan over medium-high heat until it becomes thick. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate it until it is ready to be used.
2. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
Salt to taste
Ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 package or (5 ounce) arugula
4 pita rounds, toasted and torn into pieces
Directions
1. Mix the water and cornstarch in a small saucepan over medium-high heat until it becomes thick. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate it until it is ready to be used.
2. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
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