Walden Farms Super Fruits Balsamic Vinaigrette Description
Rich Natural Flavors
Walden Farms Super Fruits Balsamic Vinaigrette is made with Natural Cranberry, Pomegranate, Blueberry, Blackberry, Raspberry and Strawberry Fruit Extracts, Finely Aged Imported Balsamic Vinegar Garlic, Lemon Juice and more. Enjoy great taste and save hundreds of calories every day "The Walden Way".
Refrigerate after opening. Shake well.
Calories, sugar, fat, gluten, dairy.
*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 Tablespoons (30 mL)
Servings per Container: About 12
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
|Total Carbohydrate less than||1 g||0%|
| Dietary Fiber less than||1 g||0%|
| Total Sugars||0 g|
| Includes Added Sugars||0 g||0%|
Other Ingredients: Water, balsamic vinegar (wine winvegar, concentrated grape must, caramel color), salt, organic apple cider vinegar, natural flavors, tragacanth gum, monk fruit juice concentrate, dried onion, fruit and vegetable juice for color, gellan gum, dried garlic, xanthan gum, erythritol, steviol glycosides, ascorbic acid to preserve freshness, citric acid, stevia REB M.
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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.