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Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish

 
One serving costs about $2.04

$2.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish,salad
spoonacular Score:30%

Spoonacular Score: 30%

 

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 works really well 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 Mercer Estates Zephyr Ridge Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Mercer Estates Zephyr Ridge Vineyard Reserve Chardonnay

Aromas of apricot, guava and pineapple juice mingle with hints of sweet vanilla and warm toasty notes.

» Get this wine on Amazon.com

Ingredients

Servings:
4 cups
4 cups mixed greens
mixed greens
60 mL
60 mL pomegranate seeds
pomegranate seeds
1.98 oz
1.98 oz goat cheese
goat cheese
125 mL
125 mL water
water
6
6  tea bags
tea bags
80 mL
80 mL red wine vinegar
red wine vinegar
80 mL
80 mL olive oil
olive oil
30 mL
30 mL shallots
shallots
5 mL
5 mL sugar
sugar
some
some salt and pepper
salt and pepper
4 cups mixed greens
4 cups
mixed greens
60 mL pomegranate seeds
60 mL
pomegranate seeds
1.98 oz goat cheese
1.98 oz
goat cheese
125 mL water
125 mL
water
6  tea bags
6
tea bags
80 mL red wine vinegar
80 mL
red wine vinegar
80 mL olive oil
80 mL
olive oil
30 mL shallots
30 mL
shallots
5 mL sugar
5 mL
sugar
some salt and pepper
some
salt and pepper


Instructions

Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz Herb Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately. *If pomegranate seeds are not available substitute sun-dried cranberries

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.04
Ingredient
4 cups mixed greens
60 mLs pomegranate seeds
56 grams goat cheese
6 tea bags
80 mLs red wine vinegar
80 mLs olive oil
30 mLs shallots
Price
$2.51
$0.60
$1.88
$1.64
$0.41
$0.95
$0.17
$8.16

Tips

Health Tips

  • 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.

Price Tips

  • 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).

Cooking Tips

  • 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!

Disclaimer

Nutritional Information

Quickview
246 Calories
3g Protein
23g Total Fat
6g Carbs
5% Health Score
Limit These
Calories
246
12%

Fat
23g
36%

  Saturated Fat
4g
30%

Carbohydrates
6g
2%

  Sugar
4g
4%

Cholesterol
6mg
2%

Sodium
115mg
5%

Get Enough Of These
Protein
3g
7%

Vitamin E
2mg
20%

Vitamin K
14µg
14%

Vitamin C
11mg
14%

Vitamin A
599IU
12%

Copper
0.16mg
8%

Phosphorus
62mg
6%

Folate
24µg
6%

Manganese
0.12mg
6%

Vitamin B6
0.1mg
5%

Vitamin B2
0.08mg
5%

Iron
0.86mg
5%

Potassium
140mg
4%

Fiber
0.84g
3%

Calcium
31mg
3%

Magnesium
11mg
3%

Vitamin B1
0.04mg
2%

Vitamin B5
0.22mg
2%

Zinc
0.3mg
2%

Vitamin B3
0.34mg
2%

Selenium
0.72µg
1%

covered percent of daily need

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