kale – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Tue, 09 Oct 2018 16:20:37 +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 kale – Uncle Matt's Organic http://www.unclematts.com 32 32 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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