We’ll cut right to it: Organicville is debuting a line of Whole30 Approved products including seven dressings and three mustards. And they’ve got even more in the works. You’ll love their Whole30 Approved salad dressings!

Organicville is an established brand with products in Walmart, Whole Foods, Kroger, and Sprouts, nationwide. They’ve made it their mission to create food with better taste, better ingredients, and better quality — all at an affordable price.  Their products were already organic, vegan, Non-GMO, gluten-free and paleo-friendly. Then, they reformulated their salad dressings and condiments to be in line with the Whole30 rules. The kind of investment required for an effort like this is huge, and we’re honored by their commitment to our Whole30 community.

From Melissa Hartwig Urban: For Organicville to reformulate their products and remove added sugar speaks volumes about their commitment to serve the Whole30 community. Adding their delicious condiments to our Whole30 Approved lineup will make doing the Whole30 easier and more accessible.

Flavor and Variety with Organicville

You’ll love dressing your salads with their delicious varieties like Olive Oil & Balsamic Vinaigrette, Dijon Vinaigrette, Herbs de Provence Vinaigrette, White Balsamic, French Dressing, Sun-Dried Tomato & Garlic Vinaigrette and Dairy-Free Ranch. And their Yellow, Dijon & Stone Ground Mustards will earn a permanent place at  your cookouts this summer.

We were so inspired by these new dressing options, we asked our in-house recipe creative Sarah Steffens to create three different salad recipes to celebrate. Break out the greens and veggies and enjoy!

Herbs de Provence Salad

SERVES 1 

Ingredients

2 cups mixed greens
Cooked chicken breast, chopped
1/4 cup fresh blueberries
2/3 cup cubed and roasted butternut squash (see note below)
1/2 cup steamed French green beans
Organicville Herbs de Provence Vinaigrette & Marinade
Optional: Avocado

Instructions

BEGIN by peeling and cubing butternut and coat with ghee, sea salt, and black pepper. Bake in the oven on a baking tray lined with parchment paper for 30 minutes at 350 degrees.  Roasting butternut squash brings out its natural sweetness and will add a delicious creamy texture to your salad.

COOK your chicken breast at the same time as the butternut, simply place it on a baking tray lined with parchment paper, coat it with ghee and season it with sea salt, black pepper, and garlic powder.  Flip it after 15 minutes and cook for 15 more minutes. Allow to cool on a cutting board and chop to add to your salad.

STEAM your French green beans until tender, about 4 minutes.

POUR your Organicville Herbs de Provence Vinaigrette & Marinade in a large bowl (about 2 tablespoons) and add mixed greens, chicken breast, blueberries, roasted butternut, French green beans, and optional avocado.  Toss well before serving and enjoy!

Dijon Salad

SERVES 1

Ingredients

2 cups arugula
1/2 medium beet, skin peeled and beet peeled as shavings
1 medium carrot, skin peeled and carrot peeled as long strands
Cooked chicken breast, chopped
2 Tbs. toasted walnuts
Organicville Dijon Vinaigrette & Marinade
Optional: Avocado

Instructions

TOAST walnuts on a baking tray lined with parchment paper at 350 degrees until they begin to darken in color and smell fragrant, about 5-10 minutes.  Toss often to ensure they do not burn.

COOK your chicken breast at the same time as the walnuts, simply place it on a baking tray lined with parchment paper, coat it with ghee and season it with sea salt, black pepper, and garlic powder.  Flip it after 15 minutes and cook for 15 more minutes. Allow to cool on a cutting board and chop to add to your salad.

POUR your Organicville Dijon Vinaigrette & Marinade in a large bowl (about 2 Tbs.) and add arugula, shaved beets, peeled carrot, chicken, toasted walnuts and optional avocado.  Toss well before serving and enjoy!

Sun-Dried Tomato & Garlic Salad

SERVES 1

Ingredients

2 cups zoodles (about 2-3 medium zucchini, spiralized)
1/4 cup oven-roasted cremini mushrooms (see note below)
2 Tbs. sun-dried tomatoes
A few fresh basil leaves, minced
Cooked chicken breast, chopped
1 tsp. dried fennel seeds
Organicville Sun-Dried Tomato & Garlic Vinaigrette & Marinade

Instructions

BEGIN by roasting whole cremini mushrooms in the oven on a baking tray lined with parchment paper for 30 minutes at 350 degrees.  Roasting mushrooms intensifies their flavor and increases their meaty texture.

COOK your chicken breast at the same time as the mushrooms, simply place it on a baking tray lined with parchment paper, coat it with ghee and season it with sea salt, black pepper, and garlic powder.  Flip it after 15 minutes and cook for 15 more minutes. Allow to cool on a cutting board and chop to add to your salad.

SAUTE raw zoodles in a skillet on medium heat until they become soft, about 2-3 minutes. Remove from heat and allow their water to drain by placing them in a colander in a large bowl.  Discard the water.

POUR your Organicville Sun-Dried Tomato & Garlic Vinaigrette & Marinade in a large bowl (about 2 Tbs.) and add zoodles, chicken, sun-dried tomatoes, minced fresh basil, and dried fennel seeds.  Toss well before serving and enjoy!

Head to the Organicville website to find a retailer near you or shop their entire collection online.


Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.