Green Salad with Toasted Pita and Dates

3 oz. Medjool dates, pitted and quartered lengthwise

1/4 medium red onion, thinly sliced

1 tablespoon red wine vinegar

2 tablespoons butter

2 tablespoons extra virgin olive oil, divided

2 pita shells, torn into 1 to 1 1/2 inch pieces

1/2 cup slivered almonds

1 tablespoon plus 1 teaspoon Za'atar Seasoning

Juice of 1 lemon (about 2 tablespoons)

7 ounces Spring Mix or 50/50 baby greens and spinach

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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 6 minutes. Stir in the almonds and Za'atar and stir for 4 minutes. Remove from heat.

3. Whisk together the fresh lemon juice with remaining tablespoon of olive oil and the Za'atar Seasoning.

4. When ready to serve, add the greens and pita with the onion and dates in a large bowl. Drizzle over the dressing and toss to combine.

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