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)

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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.