Spectrum Organic Safflower Oil Refined High Heat Description
- Expeller Pressed
- Non-GMO Project Verified
- High Heat up to 450°F
Spectrum® Organic High Heat Safflower Oil is the perfect oil for all your frying needs. From crispy pan-fried trout or a plate of pencil-thin French Fries, this expeller pressed oil from specially cultivated organic seeds makes the taste of any dish superb.
This oil has a high "smoke point" making it ideal for sautéing at high heat and baking because of its neutral flavor.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (14 g)
Servings per Container: 32
|Amount Per Serving||% Daily Value|
| Calories from Fat||120||*|
|Total Fat||14 g||22%|
| Saturated Fat||1 g||5%|
| Trans Fat||0 g||*|
|Polyunsaturated Fat||2 g||*|
|Monounsaturated Fat ||11 g||*|
|Total Carbohydrates||0 g||0%|
*Daily value not established.
Other Ingredients: 100% mechanically (expeller) pressed naturally refined high oleic organic safflower oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Spring Couscous Salad with Asparagus, Strawberries & Peas
With spring just a few weeks away, we can’t help but reveal our favorite seasonal recipes a little early! This year’s salad of spring is a chilled blend of lightly cooked veggies, fruit and couscous topped with crumbled feta. Drizzled with a sweet citrus dressing, this bowl is the perfect way to introduce the warmer months ahead. Make it a meal by pairing it with a refreshing, vibrant spring green veggie soup.
1 lb. asparagus, trimmed and cut into pieces
10-15 strawberries, halved
1 cup couscous
1/2 cup green peas
1 tsp. vegetable oil
2 garlic cloves, finely chopped
Crumbled feta cheese, to sprinkle on top
Salt & ground black pepper, to taste
2-3 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. orange juice
3 tsp. balsamic vinegar
2-3 tsp. maple syrup
salt & black pepper, to taste
- Prepare couscous according to instructions on package. Set aside.
- In pan, heat 1 teaspoon vegetable oil over medium heat. Add garlic, asparagus, salt and pepper and cook for 4-5 minutes until asparagus gets slightly cooked but remains crunchy. Set aside.
- In small bowl, combine all ingredients for citrus vinaigrette.
- In large bowl, combine cooked couscous with asparagus, peas and sliced strawberries.
- Add prepared vinaigrette and toss to combine. Sprinkle crumbled feta cheese on top. Serve cold.