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Bragg Non-GMO Organic Dressing and Marinade Vinaigrette -- 12 fl oz

Bragg Non-GMO Organic Dressing and Marinade Vinaigrette
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Bragg Non-GMO Organic Dressing and Marinade Vinaigrette -- 12 fl oz

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Bragg Non-GMO Organic Dressing and Marinade Vinaigrette Description

  • Made with 100% Extra Virgin Olive Oil
  • With Apple Cider Vinegar
  • USDA Organic
  • Gluten Free
  • Non-GMO Project Verified
  • Kosher

Bragg Organic Vinaigrette Dressing is a delicious and zesty blend of Bragg® organic Apple cider Vinegar, Organic Extra Virgin Olive oil, Bragg® Organic Coconut Liquid Aminos, organic honey and organic garlic.


Shake well before using to blend all the organic goodness. Natural solids may form if refrigerated and will dissolve at room temperature.
Free Of
Gluten, added preservatives and GMO ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 2 Tbsp. (30 mL)
Servings per Container: About 12
Amount Per Serving% Daily Value
Total Fat7 g9%
   Saturated Fat1 g5%
Sodium20 mg1%
Total Carbohydrate4 g1%
   Total Sugars2 g
     Includes 2g Added Sugars4%
Protein0 g
Other Ingredients: Organic extra virgin olive oil, water, organic apple cider vinegar, organic honey, organic garlic puree (organic garlic, organic white vinegar), organic coconut liquid almonds (organic coconut blossom nectar, water, organic apple cider vinegar and sea salt), organic dried onion, organic black pepper, xanthan gum.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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7 Unique Farmers Markets Finds (and Why You Should Try Them!)

A trip to the farmers market should ideally be done without a list: Just let your eyes and an open mind dictate your shopping. Be on the lookout for the wild and zany produce that can pop up between the cucumbers and corn—vegetables that may be a tad on the unconformist side but still packed with robust flavor and hefty nutrition. Here are seven unusual farmers market veggies we vouch for as well worth trying.

Fresh Organic Okra from the Farmers Market |

1. Green zebra tomatoes

Don’t be fooled by the green--it’s not an unripe tomato but more of a sweet tasting tomatillo. Tangy, firm and of course striped, these tomatoes can do everything a traditional tomato can, but they can also take the place of green papaya in Asian healthy recipes.

2. Kohlrabi

Although these sputnik-shaped vegetables resemble roots, this iconoclastic vegetable is not a root vegetable. It’s actually a member of the brassica family, cousin to cabbage, broccoli and cauliflower with a flavor profile to match. They are great peeled and sliced and eaten as a crudité, or can be steamed, sautéed or roasted. Among the most nutritious vegetables, fresh kohlrabi stem is filled with healthy fiber and is a source of vitamin-C: a 3.5 ounce serving provides 102% of the recommended daily allowance.

3. Jicama

These are not turnips on steroids! Underneath the brownish skin is a delicious, surprisingly sweet vegetable whose crunchy white flesh tastes like a water chestnut. Full of vitamin C, fiber, and potassium, jicama is loaded with phytonutrients. While my favorite way to eat jicama is raw, it is also a welcome addition to stir-fry dishes.

4. Sunchokes

Not to be confused with artichokes, sunchokes are the roots of sunflowers. They have a nutty taste and a texture that becomes creamy when cooked. Among fruit and vegetables, sunchokes are one of the best sources of inulin, a fiber that fills you up and feeds friendly bacteria in the gut. (A word to the wise: sunchokes can also cause serious bloating for the inulin intolerant.) Extremely versatile, you can turn these knotty tubers into soups and purees, roast, boil, or mash like potatoes, or eat thinly sliced in salads.

5. Romanesco broccoli

This is what broccoli would like if it took a psychedelic drug. This trippy vegetable showstopper is another prodigal member of the brassica family. Use it as you would cauliflower or broccoli—it does well with a variety of cooking methods, including steaming and sautéing. Delivering calcium and health-supporting sulfur compounds, you can’t go wrong with this cruciferous deviant. For best effect, create a raw vegetable platter with romanesco as the centerpiece.

6. Celeriac

Another one of those weird-looking root vegetables that comes out in full glory at farmers markets, celeriac has a bulbous, knobby exterior and is delicious either cooked or raw. While it won’t win awards in the looks department, the flavor is a distinctive cross between celery and parsley. Loaded with bone building vitamin K, celeriac can be roasted, stewed, blanched, or mashed, or grated and eaten raw in salads.

7. Okra

When it comes to taste, okra stands alone. There is no other vegetable to compare its unique flavor profile to. It’s mild, slightly grassy and almost nutty. The only down side to okra is if its cooked wrong can be slimy—it has mucilage in the pods that becomes thick and gelatinous when cooked. Pre-cook sliced okra on high heat before you add to your dish, be it a traditional gumbo or Indian curry or a stir fry. Okra goes well with big, bold flavors such as cayenne, paprika and cumin.

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