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$4.04 per serving
4 likes
Ready in 1 hour and 30 minutes
Spoonacular Score: 3% 
Dragon Salad - Couscous Summer Salad is a lacto ovo vegetarian recipe with 6 servings. For $4.04 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 18g of fat, and a total of 530 calories. 4 people found this recipe to be yummy and satisfying. A mixture of couscous, salt, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is pretty good. If you like this recipe, you might also like recipes such as Dragon Salad - Couscous Summer Salad, Dragon Salad - Couscous Summer Salad, and Summer Couscous Salad.
Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Arrowood Sonoma Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.
Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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vegetarian
