Koops Mustard Original Yellow Mustard Description
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America's Main Squeeze
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USDA Organic
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Gluten-Free
Made in Wisconsin. Enjoyed everywhere.
While calling things organic is relatively new, making great-tasting bold mustard with the finest ingredients has been a Koop's tradition for over 120 years.
Directions
Shake well before serving. Refrigerate after opening.
Free Of
Gluten, GMO.
*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: About 68
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 55 mg | 2% |
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| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Water, organic vinegar, organic mustard seed, salt, organic turmeric, organic paprika.
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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Autumn Harvest Bowls
Dig into forkful after comforting forkful as this hearty harvest bowl reveals layers of healthy seasonal ingredients. Fresh kale is combined bountifully with roasted sweet potato, wild rice, mozzarella, shredded chicken, pecans, walnuts, apples and pears. Drizzle with a sweet and tangy maple yogurt dressing that complements all the nutritious components for a cozy blend of fall flavors!
Autumn Harvest Bowls
Roasted Sweet Potatoes
- 4 cups sweet potatoes (cubed (2 large))
- 4 Tbsp. olive oil
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
Dressing
- 1 cup yogurt
- 2 Tbsp. maple syrup
- 1 Tbsp. mustard
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. lemon juice
- ½ tsp. salt
Remaining Bowl Ingredients
- 8 cups kale leaves (torn into small pieces)
- 2 cups wild rice (cooked)
- ½ cup pecans
- ½ cup walnuts
- 1 cup mozzarella pearls
- 2 cups cooked chicken (shredded)
- 2 cups cubed apples
- 2 cups cubed pears
Roasted Sweet Potatoes
- Preheat oven to 420 degrees F.
- On sheet pan, toss potatoes with olive oil, salt, black pepper, onion and garlic powder.
- Roast for 30 to 40 minutes, until tender and caramelized. Set aside.
Maple Yogurt Dressing
- In food processor or blender, blend yogurt, maple syrup, mustard, apple cider vinegar, lemon juice and salt until well incorporated.
- Pour dressing into serving dish or jar.
- Refrigerate leftovers in sealed container for up to two days.
Assembly
- In individual salad bowls, layer kale, sweet potato, wild rice, apples, pears, mozzarella, chicken, pecans and walnuts. Drizzle with dressing.
Notes:
- Harvest Bowls can be served warm or cold.
- Most ingredients can be prepared ahead of time and assembled before serving
- Leave out chicken and cheese to make vegan.
Get the great ingredients needed for this hearty bowl.
