A big thank you to Mambo Sprouts and Victoria’s Garden Grown for sponsoring this post. Scroll down to read all about this great company!
I don’t remember the first time I tried salad on my pizza– but I do know that for a very, very long time I haven’t been able to enjoy a hearty piece of crusty pizza without some wilted greens atop of it. There’s something about that juxtaposition of vinegar-y vegetables combined with a savory pizza that gets me every time. Or maybe it’s just my own way of trying to justify our favorite Friday night dinner.
I was recently introduced to this line of salad dressings, Victoria’s Garden Grown, which are nutrient rich, non-GMO, gluten free, vegan – made from 100% organic vegetables!
We’re a company with a conscience and heart–we’re off to a great start! Sourcing all of our ingredients locally in sunny California keeps the quality high and our farmers in business. Victoria’s also trusts creating, labeling and bottling our products to many local small business. We’ve also teamed with a local horse rescue, Hanaeleh, by providing our organic remains from blending products to feed the beautiful horses in need. [Source]
Are you ready to feel inspired? Their line boasts of flavors like Beet Vinaigrette, Carrot Ginger, Kale Lemon Herb, Red Bell Vinaigrette, Spicy Red Bell Pepper and Sweet Kale.
Being the healthnut that I am, the first thing I thought when I saw this line of salad dressings was: so many pizza possibilities! Or a marinade, a way to flavor soups, a dressing for rice and pasta. –Oh yeah, and maybe even on a salad!
This recipe is so incredibly easy, and the best part about it is that you can swap out the ingredients with whatever you have in your pantry! By using these dressings as your inspiration you can easily swap out for pickled beets or throw some fresh carrots on there (we actually did this one as well!).
Now it’s your turn: What are your favorite ways to creatively use salad dressing? Leave me a comment and let me know!