Woodstock Non-GMO Organic Kosher Dijon Mustard Description
- Open, Squeeze, Spread - Bon Appetit
- Gluten Free
- Kosher
- Vegan
- Non-GMO Project Verified
- BPA-NI Bottle
The spicy flavor you love in a convenient re-sealable squeeze bottle.
Directions
Shake well. Refrigerate after opening.
Free Of
Gluten, GMOs, BPA.
*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 tsp (5 g)
Servings per Container: 45
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 115 mg | 5% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Water, organic mustard seeds, organic vinegar, salt, organic turmeric, organic spices.
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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Strawberry Quinoa Salad With Mint Vinaigrette
[vc_row][vc_column][vc_column_text]It’s time to bring out the summer recipes, like this strawberry quinoa salad. Sweet, sun-kissed strawberries and crispy snow peas mingle with a fresh mint vinaigrette in a bed of tricolor quinoa. Make yourself an individual bowl for lunch or bring a large serving to your next outdoor gathering.
Strawberry Quinoa Salad With Mint Vinaigrette
- 3 cups tricolor quinoa (cooked)
- 1-1/2 cups strawberries (trimmed & cut in half)
- 1-1/2 cups snow peas (trimmed & cut into thin strips)
- 1/4 cup red onion (minced)
- 3/4 cup dry roasted pistachio nuts (coarsely chopped)
Vinaigrette
- 2 tsp. Dijon mustard
- 1 lemon (finely zested)
- 2 Tbsp. lemon juice
- 2 Tbsp. white balsamic vinegar
- 4 Tbsp. olive oil
- 1 Tbsp. raw honey
- 1 tsp. sea salt
- To taste fresh ground pepper
- Pinch cayenne pepper
- 1/4 cup fresh mint leaves (chopped)
- In large mixing bowl, combine cooked quinoa, strawberries, snow peas, red onion and ½ of pistachio nuts.
- In separate small bowl, whisk together Dijon mustard, lemon zest, lemon juice, white balsamic vinegar, olive oil, honey, sea salt, fresh ground pepper, cayenne and mint.
- Pour dressing over quinoa mixture. Gently mix to combine. Taste and adjust seasonings as desired.
- Sprinkle remaining pistachio nuts on top.
- Substitute red onion for scallions.
- Serve on a bed of arugula or toss chopped arugula into salad right before serving.
- Grab these ingredients and more at Vitacost.
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