Ingredients

• 6 lettuce leaves, chopped
• 3 cabbage leaves, chopped
• 2 small radishes, minced
• 1 medium cucumber, diced
• 1 red bell pepper, minced
• 1 carrot, shredded
• 1/4 cup sweet corn kernels
• 1 large tomato, finely diced
• 1 small onion, sliced thin
• 2 large cloves garlic, crushed
• 12 sprigs parsley, minced
• 12 mint leaves, minced
• 1/4 cup olive oil
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup pomegranate syrup
• 2 (6 inch) pita bread rounds (optional)
• 2 cups vegetable oil for frying (optional)

Instructions

1. Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.