Walden Farms Calorie Free Dressing Balsamic Vinaigrette Description
- Sugar Free
Just the right touch of the world's finest aged vinegars, fresh ground herbs and spices, triple filtered water and natural flavors makes Walden Farms Balsamic Vinaigrette dressing incredibly delicious and perfect when trying to eat right.
Refrigerate after opening.
Gluten, sugar, preservatives, calories, fat, carbohydrate and cholesterol.
*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.
Servings per Container: 12
|Amount Per Serving||% Daily Value|
|Fat from Calories||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
|Total Carbohydrate||0 g||0%|
| Fiber||0 g||0%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: Triple filtered purified water, balsamic vinegar, white vinegar, vegetable fiber, salt, dijon mustard, lemon juice, onion powder, garlic, white pepper, natural flavors, natural spices, caramel color, xanthan gum, sucralose, food color, sodium beanzoate (to preserve freshness). Contains trace calories
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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.