Sushi Chef Rice Vinegar Description
Sushi Chef® Rice Vinegar is brewed using a slow and natural process that is centuries old. No preservatives or artificial ingredients are ever used in this process. Rice Vinegar and Rice Wine Vinegar are identical.
Sushi Chef® Rice Vinegar has a mild and fragrant, delicious taste. Its lightness and sweet aroma make it a welcome addition to salad dressings and sauces. It also may be used in place of lemon juice or wine vinegar in many recipes.
Free Of
Gluten, preservatives and artificial ingredients.
*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.
Nutrition Facts
Serving Size: 1 Tablespoon (15 mL)
Servings per Container: 20
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugar | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Rice vinegar diluted with water to 4.3% acidity.
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.
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Kale, Quinoa & Butternut Squash Salad
Fresh-from-the-garden greens are not a 12-month special. It’s up to you to make them special. So when the temperature begins to dip, simply mix up your salad mix-ins. Instead of fresh slices of strawberries over arugula, you’ll top hearty kale with dried cranberries, crunchy pumpkin seeds and roasted butternut squash. This fall-inspired recipe is an exceptional example of how fresh can feel oh-so cozy.
Kale, Quinoa & Butternut Squash Salad
Gluten-free * vegan
Makes 3-4 servings
Salad
3-4 cups diced squash (around 2 lb.)
1 ½ tsp. olive oil
Salt to taste
1 cup cooked quinoa
1 cup chopped kale
3 Tbsp. walnuts
2 Tbsp. dried cranberries
2 Tbsp. pumpkin seeds
Dressing
1 Tbsp. olive oil
1 Tbsp. maple syrup
1 ½ tsp. rice vinegar
1/8 tsp. nutmeg
Juice of 1 lime
Salt & pepper to taste
Directions
- Preheat oven to 400 degrees F.
- In a large bowl, toss butternut squash with olive oil and salt.
- Pour squash onto baking sheet and roast 15-20 minutes, or until tender. Set aside to cool.
- Prepare dressing: In a small bowl, whisk together all dressing ingredients until well combined.
- Once cool, transfer roasted squash back to large bowl. Add quinoa, kale, walnuts, cranberries and pumpkin seeds. Stir to combine.
- Immediately before serving, pour dressing over salad and toss to coat.
