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.
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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.