Salad Recipes – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Sat, 15 Sep 2018 16:04:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png Salad Recipes – Uncle Matt's Organic http://www.unclematts.com 32 32 Thai Salad with Orange Peanut Dressing http://www.unclematts.com/thai-salad-with-orange-peanut-dressing/ Tue, 17 Apr 2018 19:42:23 +0000 http://www.unclematts.com/?p=3225 more]]>
Looking for a great recipe that has an Asian flare without being over the top? This recipe for Thai Salad with Orange Peanut Dressing — featuring Uncle Matt’s Organic OJ — fits the bill. With crunchy greens and veggies and a smooth and zingy dressing with healthy fats, this is quick recipe you’ll be turning to again and again.
Dressing Ingredients

1/2 cup Uncle Matt’s Organic orange juice
1/4 cup rice vinegar
2 tablespoons organic peanut butter
2 tablespoons organic raw cashew butter or almond butter
1 teaspoon liquid aminos or reduced sodium soy sauce
1 small piece fresh ginger, peeled
1/4 clove garlic

Salad Ingredients

1 lb boneless skilled chicken breasts, grilled and sliced
1 large head organic romaine lettuce, chopped up
3 medium organic carrots, peeled and chopped
1 large organic red bell pepper, seeded and chopped
1 cup shelled edamame (optional)
2/3 cup cashews, roughly chopped
1/4 cup cilantro leaves, chopped finely

Directions

Blend all dressing ingredients in a high-powered blender until smooth. Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.

 Source: Whole Foods

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Kale Citrus Salad http://www.unclematts.com/kale-citrus-salad/ Sat, 04 Nov 2017 21:47:21 +0000 http://www.unclematts.com/?p=2622 more]]> This kale salad will have all of your guests wondering what the secret is… it’s that good! Featuring Uncle Matt’s Organic Orange Juice, it’s the perfect salad for your weekend brunch, small gathering, or add some chicken to make it a complete meal!

Ingredients:

2 bunches organic kale, leaves torn off the stalks
1/4 cup Uncle Matt’s Organic orange juice
2 tablespoons organic olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
4 ounces goat cheese (chevre)
1/3 cup dried cranberries
1/3 cup sliced raw almonds

Optional: 3-4 oz grilled organic chicken

Directions

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the citrus pieces, almonds and cranberries. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve.

Tip: Want to make this a full protein packed meal? Add 3-4 oz grilled chicken and you’re good to go!

Original recipe inspired by Food Network, Ree Drummond.

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Orange Pomegranate Salad http://www.unclematts.com/orange-pomegranate-salad/ Fri, 20 Oct 2017 00:33:10 +0000 http://www.unclematts.com/?p=2519 more]]> Looking for a salad that will wow your guests? This is IT. You’ll want to make this again and again, it’s so good. You can even add grilled chicken to make this salad a complete meal, but be prepared to share!

Ingredients
7-8 cups mixed organic greens
3  Organic oranges (navels, valencia, hamlin — whatever you prefer)
3/4 cup pomegranate seeds
1 Uncle Matt’s Organic Florida avocado, diced (optional)
1/2 cup crumbled feta cheese
1/3 cup sliced almonds or pecans

Dressing
Juice from 1 large Uncle Matt’s Organic orange (around 4 tbsp), or sub in Uncle Matt’s Organic Orange Juice
3/4 – 1 teaspoon orange zest
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 cup organic olive oil
Pinch of ground pepper
Pinch cayenne pepper (optional)

Instructions

  1. Wash and dry your organic greens.
  2. Peel the oranges and then cut into slices or smaller pieces. You can substitute clementines, but will need to increase the amount.
  3. Remove the peel and pit of the avocado.
  4. Toss the lettuce, oranges, pomegranate seeds, and avocado.
  5. In a small skillet over medium-low heat place the almonds. Stir constantly for a few minutes until lightly toasted. This is optional, but adds so much flavor.
  6. In a blender or food processor, blend all of the dressing ingredients together. The dressing will be runny, but it adheres to the lettuce really well! Increase the flavorings to personal preference – this may be a little more orange or perhaps some more honey…etc.
  7. If you are eating the salad right away, toss it with the dressing, toasted almonds, and feta cheese. Enjoy!
  8. If you are eating this salad later, store the dressing separately and toss right before eating. If the dressing is added too early it tends to get soggy and not taste so well. Add the almonds and feta with the dressing.
  9. The cayenne pepper is optional.
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Grapefruit, Salmon, and Avocado Salad http://www.unclematts.com/grapefruit-salmon-and-avocado-salad/ Mon, 02 Oct 2017 00:58:38 +0000 http://www.unclematts.com/?p=2542 more]]> A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

Ingredients

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Uncle Matt’s Organic Ruby Red grapefruit, peel and pith removed, segmented
1 ripe Uncle Matt’s Florida avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Directions

  1. Step 1
    Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
  2. Step 2
    Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Source: From the January/February 2014 issue of Martha Stewart Living

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Mexican Avocado Summer Salad http://www.unclematts.com/mexican-avocado-summer-salad/ Wed, 13 Jul 2016 22:20:10 +0000 http://www.unclematts.com/?p=2805 more]]> Ingredients

2 avocados – peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste

Optional: 1/4 cup fresh organic yellow corn

Directions

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

For added protein, add a can of rinsed black beans and enjoy!

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Alicia’s Inspired Salad http://www.unclematts.com/alicias-inspired-salad/ Sun, 18 Oct 2015 22:18:25 +0000 http://www.unclematts.com/?p=2802 more]]> Serves 2

This recipe comes from Hollywood actress and activist Alicia Silverstone’s book on the vegan lifestyle, “The Kind Diet.”  Alicia suggests to try adding English peas, snap peas, or sprouts to the recipe and serving with black bean stew and rice.

Salad

Fresh salad greens such as red leaf, butter lettuce, or romaine
1 small handful of arugula
1/2 avocado, peeled and diced
1/2 heirloom tomato
1/2 medium cucumber, chopped into bite-size pieces (keep the peel if it’s organic)
4 dandelion greens (optional, but good for you)
1/2 carrot, shaved with a vegetable peeler
3-4 chopped fresh basil sprigs
4-5 chopped fresh cilantro sprigs
1 tsp. hemp seeds (optional)
1-2 tbsp. toasted sunflower seeds, lightly seasoned with shoyu

Dressing

2 1/2 tbsp. truffle-infused olive oil or extra virgin olive oil
1 1/2 tbsp. balsamic vinegar
Juice of 1/2 lemon
Juice of 1/2 orange
1/2 tsp. grated vegan Parmesan cheese

Get a big salad bowl that makes you happy with lots of room to toss and play. Wash, tear, and throw in the lettuce. Add the arugula, tomato and cucumber. Top with dandelion greens, carrot shavings, and herbs. Sprinkle with hemp and sunflower seeds. Pour the dressing ingredients directly onto the salad and toss. (If you want to mix them first, go for it.)

Excerpted from “The Kind Diet,” by Alicia Silverstone.  Rodale Press, © 2009.

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Winter Citrus Salad http://www.unclematts.com/winter-citrus-salad/ Fri, 21 Nov 2014 22:15:55 +0000 http://www.unclematts.com/?p=2800 more]]>

This bright, fresh salad of sweet-tangy citrus is studded with red pomegranate, kiwi, apples, and kumquats.  It’s a dramatic, holiday-worthy plate!

Ingredients

Serves 6

2 red-fleshed grapefruits (such as Marsh Ruby, Rio Star, or Star Ruby)

3 blood oranges

3 navel oranges

4 satsuma tangerines, clementines, or other mandarins

1 apple, chopped

1/3 cup sugar or 2 1/2 teaspoons powdered stevia

3 large kumquats, sliced

1 star fruit, thinly sliced seeds of 1/4 pomegranate

2 kiwi fruit, peeled and sliced

mint sprigs for garnish

Recipe Note: This can be assembled a few hours in advance, but don’t add the kiwi until just before serving, as it contains an enzyme that can soften other fruits.

 

Directions

1. Using a citrus zester, remove several strands of zest from a grapefruit, blood orange, navel orange, and mandarin; set the zest aside.

2. Peel the grapefruits, oranges, and mandarins; section the fruit over a serving bowl, removing all traces of pulpy membrane and reserving it in a separate bowl. When you’ve removed all the sections, wring out the remaining membrane with your hands to extract about 1 cup of juice; discard any remaining pulp and seeds.

3. In a medium saucepan, combine the juice with the sugar or stevia. Bring to a boil; add citrus zest, kumquats, and star fruit. Simmer over low heat for 10 minutes. Cool, then pour over the citrus sections. Top with pomegranate seeds; cover and chill until ready to serve. Just before serving, add kiwi, chopped apple, and garnish with mint.

Source: Natural Health Magazine Online
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