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$1.52 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 87% 
Summer Kale, Orange & Pomegranate Salad with Moscato Dressing is a gluten free and vegan side dish. This recipe makes 4 servings with 360 calories, 4g of protein, and 32g of fat each. For $1.51 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of butter lettuce, orange juice, curley parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Try Persimmon Kale Salad with Pomegranate Dressing, Kale Salad with Pomegranate, Orange and Pine Nuts, and Apple and Pomegranate Quinoan and Kale Salad with Fetan in a Curried Maple Dijon Dressing for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.
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