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Side Dish

EASY SKILLET STYLE STREET CORN

July 4, 2020 by Sarah Baade 2 Comments

It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.

COVID19

As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.

Black Lives Matter

After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.

Food

A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.

I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!

Easy Skillet Style Street Corn

Sarah Baade
All the flavor you love from street corn, no grill required.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 cups frozen corn
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • cayenne pepper to taste (optional)
  • 1/4 cup queso fresco
  • garnish with cilantro (optional)

Instructions
 

  • Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
  • Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
  • Top corn with queso fresco and cilantro (if desired).

Notes

  • I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
  • This dish can be enjoyed hot or cold.
Keyword Corn, Mexican Street Corn, Skillet Street Corn, Street Corn

If you are able to make financial contributions to positively impact your community, I highly encourage you to do so. Here are some links to causes I donate to: NAACP Legal Defense Fund , San Antonio Food Bank , Snack Pak 4 Kids SA

Filed Under: Side Dish, Sides, Uncategorized, Vegetables, Vegetarian Tagged With: Easy Dish, Easy Recipe, Easy Side Dish, Easy Skillet Style Street Corn, Mexican Street Corn, Side Dish, Skillet Street Corn, Street Corn

Easy Pasta Salad

April 29, 2020 by Sarah Baade Leave a Comment

At the beginning of the year, I set three food goals for myself. 1)Cook a meal for another family once each month. 2)Buy from my local farmers market at least once per month. 3)Bake a bread recipe of one sort or another each month. Friends, COVID-19 has seriously interrupted these plans! Social distancing, businesses (and the farmers markets) closed, and difficulty finding flour in the stores. I will revisit these goals when I am able to but in the mean time, I have been focusing on simple recipes.

Fancy ingredients and complicated cooking techniques are not prerequisites to a good meal. In fact, some of my favorite dishes are made quickly with just a handful of ingredients. With this in mind, along with my yearning for farmers market produce, I’ve created my easy pasta salad. There is also some versatility in this recipe. You can use whatever small pasta you can get your hands on. Eat it as a side dish, or add your favorite protein to make it your entree. And once you can go to your farmers market again, be sure to show your support and buy your ingredients for this one from your local farmers.

Easy Pasta Salad

Sarah Baade
An easy to make pasta salad that can be used as a side dish or an entree.
Print Recipe Pin Recipe
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 lb small pasta such as orecchiette, shells or elbow noodles
  • 1/4 cup plus 2 Tablespoons (divided) olive oil
  • 15 oz canned chickpeas
  • 12 oz small tomatoes – mixed variety, halved
  • 1 medium cucumber, cut into 1/4" slices then quartered
  • 1/2 small red onion, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • Optional: protein such as tofu, grilled bratwurst, or grilled chicken

Instructions
 

  • Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
  • Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
  • Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.
Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad

Filed Under: Dinner, Entree, Pasta, Recipe, Side Dish, Sides, Uncategorized, Vegetables, Vegetarian Tagged With: Easy Dinner, Easy Dinner Recipe, Easy Dish, Easy Pasta Salad, Easy Recipe, Easy Side Dish, Pasta, Pasta Salad, Vegetarian, Vegetarian Recipe

SUPER MOIST & FLUFFY CORNBREAD

February 29, 2020 by Sarah Baade Leave a Comment

I’m not sure if you’ve noticed, but lately I’ve been on a big comfort food kick. One Pot Vegetarian Chili. Semi Homemade Pot Pie. Orange Spiced Monkey Bread. Guess what? The trend is not ending just yet. While we’ve had some random, gorgeous, warm days here in San Antonio, we’re mostly still experiencing colder temperatures. After spending six years living in Buffalo, NY and another 3 years living in picturesque Colorado, I’ve done my time in cold weather and truly prefer warmer days throughout most of the year. My coping mechanism for dealing with cold temperatures is cozy comfort food. Anyone surprised by this? I didn’t think so, lol.

I’ve been working hard to fine tune my corn bread recipe and I finally have it down. This definitely wasn’t one of those recipes that came together on the first or even second try for me. But let me tell you, it was worth all the trial and error! Just as it says in the name, this corn bread is super moist and fluffy. Most importantly, it is also incredibly easy to make. Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.

Super Moist & Fluffy Cornbread

Sarah Baade
Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.
 
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup unsalted butter, melted and cooled slightly

Instructions
 

  • Preheat oven to 350°F. Grease or line an 8x8baking pan with parchment paper.
  • In a medium bowl, whisk together corn meal, flour, sugar, baking powder and salt. Set aside.
  • In a large bowl, stir together milk and vinegar. Stir honey and egg into milk mixture. Slowly pour in melted butter while constantly stirring quickly.  
  • Gradually stir dry ingredients into wet ingredients.
  • Pour batter into prepared baking pan and bake 45 minutes or until cake tester comes out clean.
Keyword Cornbread, Easy Cornbread, Fluffy Cornbread, Homemade Cornbread, Moist Cornbread

Filed Under: Dinner, Recipe, Side Dish, Sides, Uncategorized, Vegetarian Tagged With: Cornbread, Cornbread Recipe, Easy Cornbread, Fluffy Cornbread, Homemade Cornbread, Moist Cornbread

8 HOLIDAY SIDE DISHES

November 25, 2019 by Sarah Baade Leave a Comment

I’m going to keep this short. We’re days away from Thanksgiving and we need easy side dishes for the big dinner. I’ve got you covered. I’ve gathered together eight of my favorite side dishes. Each one is easy to make, mostly healthy and definitely delicious. Any and all of these would make a wonderful addition to any dinner table.

1. BROCCOLI AND RICED CAULIFLOWER CASSEROLE

2. SWEET TURMERIC ROASTED VEGETABLES

3. LEMON ROASTED BROCCOLI

4. AUTUMN HARVEST SALAD

5. FARM STYLE BISCUITS

6. SWEET POTATO HASH

7. PARMESAN ASPARAGUS AND TOMATOES

8. KALE SALAD WITH LEMON VINAIGRETTE

Filed Under: Recipe, Side Dish, Uncategorized Tagged With: Easy Side Dish, healthy side dish, Holiday Recipe, Side Dish

PUMPKIN BREAD

November 5, 2019 by Sarah Baade 1 Comment

There are days when I want to challenge myself in the kitchen. Then, there are days when I just want something easy to make. I’ve been spending a lot of time baking challenging desserts lately. It gives me a great sense of pride to accomplish a recipe from my baking bucket list but it can also take a great deal of time and energy. Life is about balance though and I am thankful for easy recipes! These are my go-to when I want something homemade with limited effort. These are also the recipes that are great for passing along to friends.

When I create recipes, I want them to be achievable, not stressful. My goal is for even a beginner baker to be able to have a successful outcome. Something easy to make that is beautiful on its own and tastes amazing. Quick breads are exactly that. Now that we’re in November, I’m hitting up this pumpkin bread recipe on the regular. It is such a hit with friends and a perfect addition to any get together. Flavorful, moist and easy to make. I’m sure you’ll fall in love with this beautiful pumpkin bread.

PUMPKIN BREAD

Flavorful, moist and easy to make – I’m sure you’ll fall in love with this beautiful pumpkin bread.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 Tablespoon unsalted pepitas (optional)

Instructions
 

  • Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
  • In a small bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat butter and brown sugar together. Mix in pumpkin puree then add in eggs and vanilla.
  • Stir in half of the dry ingredients. Add milk and stir to combine. Stir in remaining dry ingredients.
  • Pour batter into prepared loaf pan and top with pepitas. Bake 55-60 minutes or until cake tester comes out clean.

Notes

  • In a pinch, you can sub the brown sugar for white sugar. The brown sugar brings out the flavors of the spices a bit more but you’ll get a taller rise from the bread with white sugar.
  • You can butter and flour your loaf pans if you don’t have parchment paper.
Keyword Pumpkin, Pumpkin Bread, Pumpkin Loaf, Pumpkin Spice

Filed Under: Baking, breakfast, Brunch, Dessert, Side Dish, Sides, Snack, Uncategorized, Vegetarian Tagged With: Baking, Breakfast Recipe, Easy Recipe, Fall Baking, Homemade Pumpkin Bread, Pumpkin, Pumpkin Bread, Pumpkin spice, Vegetarian Recipe

BROCCOLI & RICED CAULIFLOWER CASSEROLE

October 18, 2019 by Sarah Baade 1 Comment

Casserole or hotdish? I only recently even heard of the term hotdish. I’ve looked up several sources trying to get some clarity on the difference between the two. Both include a creamy condensed soup with vegetables and usually meat of some sort. The differences? From what I gather, casserole tends to use a lighter meat like tuna or chicken while a hotdish is more likely to use beef. But honestly, even that seems somewhat vague given you could eliminate meat altogether. The biggest difference seems to be a matter of where you’re from. Hotdish is more of an upper Midwestern term (think Minnesota). Having grown up in Kansas, I’m definitely a casserole gal.

Grab those veggies out of the freezer and soup out of the pantry, we’re making casserole today! Now that the temperatures are finally cooling off here in Texas, I’m ready for comfort food. As you know, I’m also a huge fan of super easy recipes. This is basically a stir and bake recipe – if only every recipe were this easy! You can use it as a side dish or make it the main event.  Either way, this broccoli and riced cauliflower casserole has made it onto the regular rotation of dinner recipes in our house. I’d love to hear what types of casseroles (or hotdishes) are your favorites!

Tips

  • Trying to keep things low carb? Replace the bread crumbs with more shredded cheddar.
  • For added veggies, you can use a riced cauliflower & sweet potato blend.

Broccoli & Riced Cauliflower Casserole

This broccoli and riced cauliflower casserole is basically a stir and bake recipe – Comfort food at it's best!
Print Recipe Pin Recipe

Ingredients
  

  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 2 cans (10.5oz each) cream of celery soup
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10.5 oz frozen riced cauliflower
  • 1 lb frozen broccoli florets
  • 2 Tablespoons unsalted butter, melted
  • 1 cup panko bread crumbs

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
  • Stir in riced cauliflower then stir in broccoli.
  • Spread broccoli mixture into a greased 9×13 casserole dish.
  • In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
  • Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.

Filed Under: Dinner, Entree, Recipe, Side Dish, Sides, Uncategorized, Vegetables, Vegetarian Tagged With: Bake, Broccoli, Broccoli and Riced Cauliflower Casserole, Casserole, Cauliflower, Comfort Food, Easy Recipe, Easy Side Dish, Hotdish

PUMPKIN SPICE GRANOLA

October 9, 2019 by Sarah Baade 3 Comments

I’ve Been Holding Back

I’m going to tell you a secret. This is something I’ve been holding back from you for fear of judgement. Are you ready for it? I don’t like pumpkin spice lattes. I know, it seems almost un-American but I’m hoping you won’t judge me. Seriously though, what I’ve learned over the years is that I very much enjoy pumpkin spice in all sorts of other foods. Pumpkin bread? Sign me up! (In fact, I’m working on my own recipe for a loaf right now.) Scones? Score! Cheesecake? Yes! Just please keep it out of my coffee.

Spoonful of granola over a bowl of granola.
Warm flavors make this pumpkin spice granola an all time favorite.

Pumpkin Spiced Granola

My foodie brain has been stuck on pumpkin spice for weeks. That being said, I’ve also been trying not to overindulge in baked goods. I mean, we haven’t even hit Halloween yet, let alone the major baking holidays of Thanksgiving and Christmas. So, I’m easing into this craving with pumpkin spice granola. Eat it as cereal or add it to yogurt for a parfait. For next level breakfast, mix in some dark chocolate chunks and sprinkle it over some toast with peanut butter or even over French toast. Get creative and let me know how you use this delicious pumpkin spice granola!

Bowl of granola.

Tips

  • You can substitute the cinnamon, nutmeg, ginger and allspice for 1 tablespoon of pumpkin spice blend.
  • Store granola in the freezer to keep it fresh and crunchy longer.

Pumpkin Spice Granola

Warm flavors make this the perfect granola for Fall.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup raw, unsalted pecan halves
  • 1/2 cup pepitas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • Optional: 1/4 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix all ingredients together. Spread mixture out on a parchment lined sheet pan. Bake 1 hour.
  • Let cool before serving. If adding in dark chocolate, stir in after granola has cooled.
Keyword Granola, Pumpkin Spice, Pumpkin Spice Granola

Looking for more granola recipes? Try these out!

Turmeric Granola

Vanilla Almond Granola

Filed Under: breakfast, Brunch, Recipe, Side Dish, Sides, Uncategorized, Vegan, Vegetarian Tagged With: breakfast, Breakfast Recipe, Granola, Granola Recipe, Homemade Granola, Maple, Oats, Pecans, Pepitas, Pumpkin spice, Pumpkin Spice Granola

EASY VEGETABLE FRIED RICE

September 20, 2019 by Sarah Baade Leave a Comment

A friend of mine was recently asking about recipes that use frozen vegetables. It occurred to me that I have always used fresh produce in my recipes here. Fresh is great but there are some huge advantages to using frozen veggies when you can. Frozen vegetables are actually less expensive than fresh ones. I did a quick price check at my local grocery store and a bag of fresh broccoli florets was priced at 21c per ounce. Meanwhile, the bag of frozen broccoli florets was priced at 11c per ounce. That is nearly HALF the price! If you’re on a budget, frozen veggies are a great way to get healthy foods on the cheap. Speaking of being budget friendly, frozen vegetables won’t go bad in a few days which means you’re not tossing anything out at the end of the week. You’re getting your money’s worth! Finally, frozen vegetables are already chopped. Let’s be honest, chopping vegetables sometimes takes longer than actually cooking a dish. Precut vegetables are a huge time saver! So, have I convinced you to buy frozen vegetables yes?!

Now, let’s get down to this recipe. I started making fried rice a few years ago because I was simply wanting to use up some leftovers from the fridge. I have a habit of cooking more rice than we need when using it as a side dish.  Rather than tossing out the leftovers or even eating plain rice again later in the week, I chose to repurpose it. The thing about fried rice is that it is actually easy to customize with whatever vegetables or spices are your favorites. Here, I’m giving you a super easy base recipe for vegetable fried rice. From here, feel free to get creative with what you add in. I’d love to hear how you adapt this to make it your own!

Tips

  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Easy Vegetable Fried Rice

An easy base recipe for vegetable fried rice.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 Tablespoon vegetable oil
  • 2 cups cooked, cold brown rice
  • 1/2 cup frozen peas & carrots
  • 1/2 cup frozen chopped broccoli
  • 1/2 teaspoon minced garlic
  • 2 teaspoons sesame oil
  • 1/4 teaspoon onion powder
  • 1 Tablespoon tamari sauce or low sodium soy sauce
  • 1 large egg, beaten

Instructions
 

  • Heat vegetable oil in a large pan over medium heat.
  • Add rice and vegetables to the pan and cook until tender. Mix in garlic, sesame oil, onion powder, and tamari sauce.
  • Push rice mixture to one side of the pan. Pour the egg into the other side of the pan and stir with a rubber spatula until curds form. Stir egg into the rice mixture. Add additional tamari sauce if desired.

Notes

  • 4 servings is based on using this recipe as a side dish. If you prefer to use it as your entrée, double the recipe.
  • It is critical to use rice that was cooked earlier and then cooled. If you use freshly cooked rice, you will end up with a pan full of mush.
  • This is a basic vegetable fried rice recipe but don’t let that limit you. Feel free to add a protein of your choice or a wider variety of vegetables such as snow peas, bell peppers or edamame.

Filed Under: Dinner, Entree, Side Dish, Sides, Vegetables, Vegetarian Tagged With: Dinner, Easy Dish, Easy Fried Rice, Easy Recipe, Easy Side Dish, Fried Rice, Fried Rice Recipe, Rice, Side Dish, Vegetable Fried Rice, Vegetables, Vegetarian, Vegetarian Recipe

THREE BEAN PITA SANDWICH

August 25, 2019 by Sarah Baade Leave a Comment

The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

  • You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
  • If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.

Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.
Print Recipe Pin Recipe
Course Main Course, Salad, Side Dish
Servings 4

Ingredients
  

  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned chickpeas, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 1/2 small cucumber, diced
  • 1/2 small red onion, chopped
  • 1/2 cup radishes, thinly sliced
  • 1 Tablespoon fresh parsley, chopped
  • 1 Tablespoon fresh basil, chopped
  • 1 teaspoon fresh oregano
  • 4 6" whole wheat pita breads, cut in half

For the dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 2 teaspoons tamari sauce or low sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
  • In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
  • When ready to eat, use a slotted spoon to scoop bean salad into pita halves.
Keyword Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

Filed Under: Dairy Free, Lunch, Side Dish, Sides, Uncategorized, Vegan, Vegetables, Vegetarian Tagged With: Beans, Dairy Free, Dairy Free Recipe, Lunch, Lunch Recipe, Pita, Pita Sandwich, Recipe, Sandwich, Sandwich Recipe, Three Bean Pita Sandwich, Vegan, Vegan Recipe, Vegetables, Vegetarian, Vegetarian Recipe

KALE SALAD with LEMON VINAIGRETTE

July 31, 2019 by Sarah Baade 2 Comments

What is your go-to when you really don’t want to cook? Maybe I should back up a bit. What are the staples in your fridge or pantry? The items you know you can always make a meal out of in ten minutes or less? My staples include kale (don’t roll your eyes at me), chickpeas, tortillas and eggs. At my laziest, I will toss together a kale salad. The toppings vary as far as which cheese or seeds I might sprinkle on top but I always include chickpeas for protein. My other go-to quick meal option is a breakfast taco. I live in South Texas and down here, there is no room for not loving breakfast tacos.

I get it that there are plenty of people who don’t like kale. Heck, there are plenty to mock it and shout their hate for kale from the rooftops. However, I think those people either haven’t actually tried it OR it wasn’t prepared well for them. In raw form, it can be really tough and fibrous. If the stem isn’t removed, you’ll feel like you’re gnawing on a tree branch. HOWEVER, if prepared well, it is delicious and has lots of nutritional value. At the very least, it is worth trying. If you still don’t like it? Hey, more for me!

Tips

  • I created this recipe as a side salad. However, you can top it with chickpeas, a hard-boiled egg or even grilled chicken to turn it into a meal.
  • To make this recipe go even faster, you can use a store-bought vinaigrette instead of the one I created for this salad.

Kale Salad with Lemon Vinaigrette

My go-to salad recipe – perfect as a side salad or turn it into your main dish.
Print Recipe Pin Recipe
Course Salad

Ingredients
  

  • 5 large handfuls kale, destemmed and torn into pieces
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 cup shaved parmesan cheese
  • 2 Tablespoons roasted & salted pepita seeds
  • 1/2 teaspoon crushed red pepper flakes

For the Vinaigrette

  • juice of 1 lemon
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Instructions
 

  • Place kale, lemon zest and salt in a large pan with 1 tablespoon of water. Sauté 2-3 minutes or until kale is bright green and slightly tender. Remove from heat immediately and put kale in a medium bowl.
  • Toss kale with pepitas, parmesan and red pepper flakes until ingredients are evenly distributed.

For the vinaigrette

  • For the vinaigrette: whisk together all ingredients in a small bowl. Drizzle over salad as desired.

Filed Under: Dinner, Recipe, Side Dish, Vegetarian Tagged With: Easy Recipe, easy salad, Healthy Food, Healthy Option, healthy recipe, healthy side dish, kale, kale salad, lemon vinaigrette, Pepitas, salad

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