Maple Grove Farms Dressing Strawberry Balsamic Description
Since 1915, our goal has always been to produce the highest quality, best tasting foods. Our savory dressings offer delicious flavor combinations to wake up salads of all kinds. They are also perfect for marinades and dips. So go ahead, enjoy them any way you like!
Directions
Shake well before serving.
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. (30 mL)
Servings per Container: About 12
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 190 mg | 8% |
|
| Total Carbohydrate | 7 g | 2% |
|
| Sugars | 7 g | |
|
| Protein | 0 g | |
|
Other Ingredients: Water, sugar, cider vinegar, balsamic vinegar, fruit juice blend (apple juice concentrate, pear juujce concetrate, clarified lemon juice, elderberry juice concentrate, strawberry juice concentrate, grape skin extract, citric acid, natural flavors), salt, natural flavor, dried red bell peppers, dried onion and garlic, citric acid, xanthan gum.
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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.
