Ingredients

For the Salad:

• 4-6 rice paper sheets
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup pomegranate seeds (optional, for a sweet crunch)
• 2 tablespoons toasted pine nuts or slivered almonds (for garnish)

For the Toum Garlic Dressing:

• 1/4 cup Toum garlic sauce (store-bought or homemade)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup (to balance the garlic flavor)
• Salt and pepper to taste
  

Optional Add-ons:

• Grilled chicken or shrimp (for a protein boost)
• Crumbled feta or goat cheese (for a creamy tang)

Methods

1. Prepare the Rice Paper
   Fill a large shallow dish with warm water.
   
   Dip one rice paper sheet into the water for about 5-10 seconds until it softens.
   
   Lay the softened rice paper on a clean, damp kitchen towel or cutting board.
   
   Repeat with the remaining sheets and set aside.
   
2. Assemble the Salad
   In a large bowl, combine the mixed greens, shredded carrots, sliced cucumber, mint leaves, parsley, and pomegranate seeds.
   
   Toss gently to mix.
   
3. Make the Toum Garlic Dressing
   In a small bowl, whisk together the Toum garlic sauce, olive oil, lemon juice, honey, salt, and pepper until smooth.
   
   Taste and adjust seasoning as needed.
   
4. Combine and Serve
   Drizzle half of the Toum garlic dressing over the salad and toss to coat evenly.
   
   Place a portion of the salad mixture onto the center of each rice paper sheet.
   
   Fold the sides of the rice paper over the filling, then roll it up tightly like a wrap.
   
   Slice the rice paper rolls in half diagonally for a beautiful presentation.
   
5. Garnish and Serve
   Arrange the rice paper rolls on a serving platter.
   
   Drizzle the remaining Toum garlic dressing over the top.
   
   Sprinkle with toasted pine nuts or slivered almonds for added crunch.
   
   Serve immediately and enjoy!