Salads Recipes

All you need are 5 minutes and 5 ingredients to spring into balance with this raw alkalizing recipe: Orange Butter Lettuce Salad with Hail Merry Pecans. The tender lettuce and apple cider vinegar are powerful detoxifying agents that help neutralize acid in the body. The pecans deliver healthy plant oils loaded with antioxidants and the orange adds the perfect touch of sweetness to FEED YOUR BODY ROYALLY!

At Hail Merry, we believe that nature got it right the first time! Eating foods as close to their natural state as possible not only tastes better but gives you good glow! That is why our gluten-free dessert snacks are dehydrated at low temperatures rather than baked, and crafted with pure ingredients like organic extra virgin coconut oil from pristine tropical groves and organic maple syrup from Vermont family farms. I invite you to join our delicious journey to higher health as we seek to nurture each other, our employees, our partners, our customers and our families.

Taste, Enjoy, Glow!
Namaste
Susan

Eating raw salads every day is one of the most health eating habits you can adopt but the trick is to keep them interesting and appealing. This Arugula Fennel Salad with Pears and Pecans is tangy, spicy with a touch of sensuous sweetness from the ripe pear. Plus, the fennel is a natural diuretic that has a calming effect on the stomach because fennel’s essential oils stimulate secretion of digestive and gastric enzymes that aid digestion. The fennel, arugula, pear, apple cider vinegar and lemon juice also make this salad very alkalizing, which helps neutralize acidity in the body due to stress, alcohol and any type of drug, refined foods, and environmental toxins. Throw in some healthy raw plant oils fats like those found in Hail Merry Pecans and virgin olive oil to add satiety and complexity. Feed Your Body Royally everyday!

1 bulb fennel, stems removed, fronds reserved
4 cups organic arugula
1 organic ripe pear
1/2 cup Hail Merry Pecans (any flavor)
2 tablespoons vegan parmesan cheese (see recipe below) or 1/4 cup coarsely grated parmesan

For the dressing:
1 tablespoon whole-grain mustard

1 tablespoon fresh lemon juice

2 tablespoons apple cider vinegar

1/4 cup virgin olive oil

salt and pepper to taste

1. Halve fennel, and make a v-shaped slice into the heart of each half to remove the core and stem. Using a mandoline or a very sharp chef’s knife, slice fennel into rings about 1/8-inch thick. Slice pears into 1/8-inch slices as well.

2. Combine all dressing ingredients in a bowl or jar, and whisk or shake to combine.

3. In a large salad bowl, combine arugula, fennel, pear, pecans, and parmesan. Drizzle dressing over salad as needed, taste, and add more dressing if desired. Serve immediately.

Vegan Parmesan Recipe (not raw): adapted from The Wicked Good Vegan

1/2 cup toasted sesame seeds

1/4 cup large-flake nutritional yeast

pinch of salt and pepper to taste

1. Add ingredients to small food processor and pulse until "parmesan" cheese consistency. Do not over process or mixture will become more like a paste.

2. Use immediately or store in an airtight container in refrigerator.

Raw Food Chef and Hail Merry Founder, Susan O'Brien shares this lovely raw summer Apricot Lemon Thyme Pecan Salad, perfect for lunch or a light dinner. Beat the sweltering heat of summer with this raw Apricot Lemon Thyme Pecan Salad that features apricots, ripe and now in season for your eating pleasure.  This juicy stone fruit is full of beta-carotene, a powerful antioxidant that neutralizes inflammation and prevents premature aging.  Apricots are also a good source of fiber that will help keep your body humming during bathing suit season.  Hail Merry’s Lemon Thyme Pecans deliver healthy plant oils that help absorb the beta-carotene and other important vitamins and minerals in this salad. It is important to eat good fats to not only feed your body but feed your brain.

Raw Summer Salad:  Apricot Lemon Thyme Pecan Salad

2 heads Living Bibb Butter lettuce

½ small red onion sliced thin

2 ripe apricots sliced thin

1 3.5oz bag of Hail Merry Lemon Thyme Pecans

5-6 small teaspoons of Cheesy Girl Vegetarian Goat Cheese (optional)

2 Tablespoons Braggs Apple Cider Vinegar

1 Tablespoon Cold Pressed Olive Oil

Sea Salt and pepper to taste

1. Wash and remove root ball from living lettuce.

2. Place sliced onion in ice water spiked with 1 tablespoon of Bragg’s Apple Cider Vinegar and 1-teaspoon local raw honey.  Let onions soak till well marinated.  Remove onions from vinegar water and pat dry.  Combine all ingredients except goat cheese and toss.  Drop the teaspoons of goat cheese on top of salad and serve.

Are you a kale devotee? If so, try this raw and vegan Kale Salad with Cranberries and Pepitas? It is reminiscent of the delicious Kale Salad Central Market (in Texas) sells in the prepared food section except we replace the almonds with Vitamin E rich Hail Merry Salt N Pepper Sunflower Seeds. This super healthy salad was adapted from a Recipe for Life recipe by Debbie Gore with minor tweaking to make raw.  Grape seed oil is perfect for the raw citrus salad dressing because it is lighter than olive oil and rich in vitamins and healthy fats. We keep the sunflower, pumpkin and sesame seeds raw and throw in some ginger and palm sugar for a peppery sweet taste. This raw and vegan salad makes a wonderful light meal filled with plant protein, antioxidants, vitamins, alkalizing minerals and cancer protecting phytonutrients. Don’t forget- it is a good idea to stock your refrigerator with Hail Merry Seasoned Nuts and Seeds so you can always Feed Your Body Royally with healthy salad toppers.

Kale Cranberry Salad Recipe

Serves: 4

Salad

1              bunch kale, sliced crosswise in ribbons (tough stems removed)

1              cup baby spinach leaves

1 /2          cup Hail Merry Sunflower Seeds

1/2           cup dried cranberries

1/3           cup raw pumpkin seeds

Dressing

1/3          cup organic apple cider vinegar

2/3          cup unrefined grape seed oil

1              tablespoon palm sugar (or more to taste)

2              tablespoons freshly squeezed orange juice

1              tablespoon freshly squeezed lemon juice

1              teaspoon raw sesame seeds

2              teaspoons chopped crystallized ginger

1              tablespoon finely chopped shallot

2               tablespoons fresh chopped parsley

Sea salt and fresh ground pepper to taste

1. In a salad bowl add kale, spinach, sunflower seeds, cranberries and pumpkin seeds.

2. To make dressing: In a small food processor or blender, mix dressing ingredients together. Use as needed or refrigerate the dressing.

3. Toss the salad with the desired amount of dressing. Season with salt and pepper and serve immediately.