In a large salad bowl combine pepper, cucumber, scallions, herbs and lettuce. Crush garlic and chop it with 1/2 teaspoon salt to a paste. Combine in a small bowl with lemon juice, olive oil, sumac an d pepper. Whisk lemon dressing into salad ingredients, toss to mix, cover and refrigerate at least 1 hour and up to 3. Ten minutes before serving, add tomatoes and pita and toss well; season with sal t and pepper. >From Taste Show # 4718 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #638 by Nancy Berry
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 4|
|Calories from Fat: 624 (65%)|
|Amt Per Serving||% DV|
|Total Fat 69.3g||92 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 0mg||0 %|
|Sodium 669.4mg||23 %|
|Potassium 696.7mg||18 %|
|Total Carbohydrate 76.5g||23 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 70.2g|
|Protein 13.1g||19 %|
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Calories per serving: 964
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