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$2.04 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 31% 
Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish is a gluten free and lacto ovo vegetarian side dish. This recipe serves 4. One serving contains 247 calories, 4g of protein, and 23g of fat. For $2.04 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. A mixture of , pomegranate seeds, goat cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a not so great spoonacular score of 29%. Similar recipes are Pomegranate Goat Cheese Salad with Homemade Pomegranate Vinaigrette | Progressive Dinner & Giveaway, Pecan-Crusted Goat Cheese Salad with Pomegranate Vinaigrette, and Arugula, Pear And Goat Cheese Salad With Pomegranate Vinaigrette.
Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. 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. The Fallon Place La Cruz Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.
Bright fruit forward Chardonnay with notes of green apple, tropical fruit, citrus and the slightest hint of french oak. Mouthfeel is amazing and luscious with a smooth finish.
» Get this wine on Amazon.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
One popular method for deseeding a pomegranate is to do most of the work under water. Cut the crown off the pomegranate and make slices along the outside of the pomegranate, being careful not to cut too deep. Soak the pomegranate in a bowl of water until you can easily break the pomegranate apart where you made the slices. With the pomegranate still in the bowl of water, carefully release the seeds from the pomegranate membranes. The seeds will sink so you can easily remove the floating pieces. Then drain the seeds with a fine-meshed collander and enjoy!
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vegetarian
gluten-free
