Microgreens — young seedlings of vegetables and herbs — brim with flavor and nutrients. They take center stage in Real Green, a new line of salad dressings that use the little plants as its main component.
The microgreens are grown organically at an indoor farm in Attleboro and are consistently crisp, fresh, and tasty. Bottled in Vermont, and made with locally sourced ingredients, the dressings come in seven choices, including Balsamic, Green Goddess, Lemon Basil, Maple Mustard, and Ranch and are vegan and also allergen-free. Olive oil is in the blend. Real Green is also lower in fat, salt, sugar, and calories (60-70 per serving) compared with many store-bought options. With a farm-fresh taste and the subtle flavors of the herbs and spices, each is delicious for tossing, drizzling, or dipping when you don't have time to make your own.
Industry veteran Jud Horner and John Lamppa, a protein engineer and inventor, developed the brand after previous collaborations with developing food products at Harvard and MIT's labs. With a goal of making our food system healthier, Horner says they saw room in the salad dressing aisle for premium, flavorful, and more nutritional choices. "People enjoy salads to eat something healthy, yet most salad dressings are unhealthy, filled with fat, salt, sugar, calories, and processed ingredients," he says.
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