Organicville Organic Vinaigrette & Marinade Olive Oil & Balsamic Description
Whole 30 Approved
No Added Sugar
The classic flavor you crave enhanced by the highest quality ingredients; flavorful expelled pressed extra virgin olive oil and the finest aged balsamic vinegar come together to compliment a fresh salad with a taste that is undeniably homemade. As always, our all organic dressing will satisfy your taste buds as well as your lifestyle.
All flavors are USDA certified organic, gluten free, dairy free, vegan, and contain no added sugar.
Gluten , grain and GMOs.
*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.
Serving Size: 2 Tbsp. (30 mL)
Servings per Container: About 8
|Amount Per Serving||% Daily Value|
|Calories from Fat||70|
|Total Fat||8 g||12%|
|Saturated Fat||1 g||5%|
|Trans Fat||0 g||*|
|Total Carbohydrate||1 g||0%|
| Dietary Fiber||0 g||0%|
| Sugars||0 g|
*Daily value not established.
Other Ingredients: Water, organic high oleic sunflower oil, organic balsamic vinegar, organic red wine vinegar, salt, organic extra virgin olive oil, organic apple fiber, organic minced garlic, organic spices, xanthan gum, organic rosemary extract.
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
View printable version
4-Layer Millet & Roasted Beet Salad
Some of the best foods come in layers – think cakes and dips. This salad features four tiers: a base of millet and spinach, a bed of roasted beets, a layer of strawberries and a topping of basil, mint leaves and hazelnuts. It’s vegan, gluten-free and a great addition to any dinner or get-together.
2-1/2 cups Bob’s Red Mill Millet, cooked and cooled
1 bunch spinach, chopped or torn
3-4 medium-sized beets, roasted, skinned and sliced
10-12 strawberries, sliced into quarters
1/2 cup raw hazelnuts, chopped
Fresh basil, chopped
Fresh mint leaves
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp. Dijon mustard
1 tsp. Bob’s Red Mill Sea Salt
1 tsp. black pepper
1 shallot, diced
- In jar with tight fitting lid, combine dressing ingredients; cover and shake vigorously for 15-20 seconds.
- In large bowl, combine spinach leaves and millet. Pour half the dressing over mixture and toss to fully coat. On large platter, spread mixture evenly to create a bed for the salad.
- In separate bowl, pour remaining dressing over roasted beets. Toss to fully coat, then spoon onto platter.
- Top with strawberries, basil, mint and hazelnuts.