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$2.58 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 16% 
The recipe Grilled Portobello Salad With Shaved Parmigiano-Reggiano can be made in approximately 45 minutes. This gluten free, primal, and ketogenic recipe serves 2 and costs $2.58 per serving. This main course has 275 calories, 14g of protein, and 22g of fat per serving. This recipe is liked by 1 foodies and cooks. The Fourth Of July will be even more special with this recipe. A mixture of parmigiano-reggiano, extra virgin olive oil, squeezed lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Try Penne Pasta Salad with Shaved Parmigiano-Reggiano, Fennel, Celery, Portobello And Parmigiano Reggiano Salad, and Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano for similar recipes.
Salad on the menu? Try pairing 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. You could try Stag's Leap Wine Cellars KARIA Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 31 dollars per bottle.
This graceful Chardonnay opens with aromas of peach, yellow apple, spice and a pleasing sweet cream vanilla note. The wine has a soft entry with citrus and light honey notes that lead to a lingering sweet lemon finish. There is a nice balance to the acidity and minerality that enhances the freshness and elegance of this wine. Try pairing this medium-bodied Chardonnay with grilled whole fish with lemons and capers, seared scallops drizzled with lemon-infused olive oil, or roast chicken.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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gluten-free
primal
