Newman’s Own, a much-loved company that donates all profits to charity, recently introduced a new line of organic salad dressings that are non-GMO, do not contain any artificial flavors or colors and are free from high fructose corn syrup.
The new dressings carry the USDA Organic Seal and have received Oregon Tilth Certified Organic (OTCO) organic certification. The Organics salad dressing lineup includes five family favorites: Olive Oil & Vinegar, Balsamic, Italian, Ranch and Caesar. As always, all profits from the sale of Newman’s Own Organics salad dressing go to charity.
“As more and more families are buying organic produce, providing them with delicious organic dressing options is more important than ever,” said Bruce Bruemmer, Marketing VP for Newman’s Own, Inc. “This launch continues Paul Newman’s founding tradition of creating great tasting dressings made with the finest ingredients, all while donating the profits to charity.”
Newman’s Own Organics salad dressings complement the brand’s existing line of organic products and are available in 9 oz. bottles in the salad dressing section of retailers nationwide. For more information on Newman’s Own Organics salad dressing, including where to find and purchase these products, visit NewmansOwn.com. For a tasty recipe using Newman’s Own Organics, read on:
Newman’s Own Kale and Wild Rice Recipe
Ingredients
- 4 leaves kale, chopped into 1 inch pieces, very bottom stalks removed
- 5 skinny Asian eggplants, chopped into 1 inch pieces
- 1 Tbsp olive oil
- 1 tsp coarse sea salt
- 1/2 cup wild rice, cooked
- 1/3 cup pinto beans
- 3 sprigs cilantro
- 2 Roma tomatoes, chopped
- 2 Tbsp Newman’s Own Organic Balsamic Vinaigrette Salad Dressing
Directions
- Preheat oven to 375 degrees. Toss the kale and eggplant in olive oil, arrange on a large cookie sheet and spread out. Sprinkle with sea salt and put in the oven.
- After about 10 minutes (watch to make sure it doesn’t burn), transfer the kale pieces to a bowl and flip eggplant slices over. Return the eggplant to the oven to cook a few minutes more. Eggplant is finished when it is browned and tender.
- To assemble, combine kale, eggplant, rice, beans, cilantro, tomatoes, and dressing. Toss and serve.
- Kale photo: BigStock
- Salad dressing photo: Newman's Own
