3 oz. Medjool dates, pitted and quartered lengthwise
1/4 medium red onion, thinly sliced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil, divided
2 pita shells, torn into 1 to 1 1/2 inch pieces
2 tablespoons unsalted butter
1/2 cup slivered almonds
Juice of 1 lemon (about 2 tablespoons)
7 ounces Spring Mix or 50/50 baby greens and spinach
1. Combine dates and onion in a small bowl with the vinegar and a pinch of salt to taste. Set aside.
2. Over medium heat, melt butter and 1 tablespoon of olive oil in a saute pan. Add the pita pieces and stir constantly until brown, about 4-5 minutes. Add the sliced almonds and Za'atar and stir for 2 minutes. Remove from heat.
3. Whisk together the fresh lemon juice with remaining olive oil and Za'atar Seasoning.
4. When ready to serve, place the greens, pita pieces and the onion and dates in a large bowl and toss to combine. Add the dressing and toss.