Appalachian Naturals Salad Dressing Gluten Free Wildflower Honey Dijon Description
"Local Agriculture is Everyone's Business®"
From the foothills of the northeastern Appalachian Mountains comes a savory blend of robust Dijon and sweet floral honey.
Excellent with grilled salmon over baby spinach, or as a dipping sauce for crab cakes, or chicken skewers.
Directions
For best flavor, chill then serve! Shake well. Refrigerate after opening.
Free Of
Gluten.
*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. (31 g)
Servings per Container: 12
| Amount Per Serving | % Daily Value |
|
| Calories | 70 | |
|
| Total Fat | 8 g | 10% |
|
| Saturated Fat | 1 g | 5% |
|
| Sodium | 10 mg | 4% |
|
| Total Carbohydrate | 10 g | 4% |
|
| Total Sugars | 8 g | |
|
| Includes 8g Added Sugars | | |
|
| Protein | 0 g | |
|
Other Ingredients: Mustard (water, blended whole mustard seeds, vinegar, salt), *wildflower honey, sunflower oil, water, organic red wine vinegar.
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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.
Ingredients
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
Dressing
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
Directions
- 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.
