Balsamic Fig Dressing 11oz

Balsamic Vinegar (sulfur dioxide), Sugar, Water, Canola Oil, Fig Paste with Fig Concentrate, Orange Juice Concentrate, Salt, Dried Onion, Black Pepper, Vanilla Extract, Xanthan Gum.

Gluten Status

Non-Gluten Ingredients

Beet Salad

Ingredients

 

• 1/2 cup walnuts, toasted and chopped
• 1 1/2 lbs. fresh beets
• 3 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/4 cup red onion, cut into thin rings
• 3 ounces Stilton cheese, crumbled
• 8 cups mixed greens, washed and dried
• Stonewall Kitchen Balsamic Fig Dressing

Directions:

• To toast walnuts, place nuts on a baking pan. Place in a preheated 375°F oven for approximately 7-9 minutes until they are light brown and fragrant.
• Increase oven temperature to 400°F.
• Wash beets thoroughly, then coat in olive oil, sprinkle with salt and wrap each in aluminum foil.
• Put aluminum wrapped beets on a baking sheet. Roast until they are fork-tender (approximately 45-60 minutes depending on their size).
• Unwrap beets. When cool enough to handle, remove their skin. Cut into quarters.
• Place lettuce on serving dishes. Top with roasted beets, red onion, crumbled blue cheese, and toasted walnuts. Drizzle Balsamic Fig Dressing over each salad.