Prep Time: 15 Minutes Cook Time: 7 Minutes Total Time: 22 minutes Yield: 2 Servings 1x Ingredients For the Salad: 2 small Pita Breads (Homemade, White, or Whole Wheat) 1 head of Leafy Green Lettuce (Romaine, Butter, or similar) 4-5 Pink Radishes, thinly sliced 1 small Cucumber, diced 1 cup Grape or Cherry Tomatoes, cut in half 2 Green Onions, thinly sliced (green parts only) cup chopped Parsley cup chopped Mint 1 cup cooked Chickpeas* 1/3 cup Pomegranate seeds ( optional, but recommended ) Creamy Sumac Dressing, below For the Creamy Sumac Dressing: 1 tbsp Sumac (see notes for substitutions)+ 2-3 tbsp Hot Water cup Tahini Juice of Lemon tsp Salt Fresh Black Pepper, to taste cup Filtered Water Instructions First, rehydrate the Sumac by adding it to a small bowl with 2 tbsp Hot Water
Jump to: Making Southern Cornbread For the cornbread, I used buttermilk, unsalted butter, eggs, yellow cornmeal, all-purpose flour, granulated sugar, baking powder, Kosher salt, and vegetable oil (for brushing the cast iron skillet) I started by whisking together the buttermilk, melted butter, and eggs
16 Arlington If you want to branch out from black on NYE, 16 Arlington has plenty of bold-hued dresses in its current collection
Jane Weaver in Petersons Magazine writes: The new spring colors in silks are the Matternich green, and the Nora green
