Micki Eats (mostly gluten and dairy free)

This wonderful Lebanese salad makes a great summer salad with the fresh vegetables, parsley and mint, and the tangy dressing. You can buy the sumac in the dried spice aisle of any middle eastern or gourmet grocery store. Whole Foods generally sells it in the bulk spice aisle.

Ingredients

• 1/2 cup vegetable broth
• 1 teaspoon of corn starch
• 1/3 cup lemon juice
• 2 garlic cloves
• 2 teaspoons sumac
• Kosher salt and fresh ground pepper
• I head romaine lettuce
• 1 medium cucumber, sliced
• 2 tomatoes
• 1 green bell pepper, seeded and chopped
• 4 green onions, chopped
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• Pita bread, sliced into triangles*

Directions

1. Toast the pita in the oven until crisp.
2. Mix the broth with cornstarch in a small saucepan over high heat until thickened.
3. Remove from the heat and add the lemon juice, garlic, sumac, salt, and pepper. Refrigerate.
4. Toss the romaine, cucumber, pepper, tomatoes, onions, parsley, and mint. Add dressing and toasted pita. Serve.

How Not to Screw it Up

It’s a pretty simple salad. If you can screw this one up, I’m starting to understand why the prepared foods are a hit at the grocery store.

*To make this salad gluten-free, you’ll need to leave out the pita bread.