Karen's Spice Kitchen Suggested Side Dishes

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BACON AND PEA SALAD

Ingredients

4 cups frozen peas (about 16 ounces), thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing

1/3 cup chopped red onion

1/4 teaspoon salt

1/4 teaspoon pepper

4 bacon strips, cooked and crumbled

To prepare:

Combine all ingredients except the bacon and mix it together. Refrigerate, covered, at least 30 minutes. Stir in the bacon before serving.

GREEN BEAN SALAD WITH TOASTED ALMONDS AND FETA CHEESE

Ingredients

1/3 cup sliced almonds, toasted

1-pound cooked green beans cut into 2-3” pieces

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons mustard

1 clove garlic, minced

½ teaspoon salt

¼ cup crumbled feta cheese

Ground black pepper to taste

Pinch red pepper flakes

To prepare:

Whisk together the olive oil, lemon juice, mustard. garlic, black pepper, red pepper flakes and salt. Mix this dressing into the beans. Top with feta cheese and toasted almonds.

ISRAELI SALAD

Ingredients

6 cucumbers, diced

4 Roma tomatoes, seeded and diced

5 green onions, sliced (optional)

1 red bell pepper, seeded and diced

1/3 cup chopped garlic (optional)

1 cup chopped fresh parsley

½ cup minced fresh mint leaves (optional)

½ cup olive oil

2 tablespoons fresh lemon juice

Salt and black pepper

To prepare:

Mix all ingredients together, season with salt and pepper to taste. Enjoy!

LEMONY CABBAGE SALAD WITH MINT

Ingredients

1 cup fresh lemon juice

¼ cup dried mint or chopped fresh mint leaves

1 medium head cabbage, thinly sliced

2 teaspoons salt

¼ cup olive oil

 

To prepare:

Combine lemon juice and mint in a bowl.

Add cabbage and salt. Toss cabbage with your hands to soften it a bit. Add the olive oil and chill for up to 12 hours before serving.

LETTUCE AND PEAR SALAD

Ingredients:

10 oz. arugula or your favorite lettuce, torn into bite-size pieces 

3 pears - peeled, cored, and chopped

5 ounces Roquefort, goat or feta cheese, crumbled

1 avocado - peeled, pitted, and diced

½ cup thinly sliced green onions

½ cup pecans or nuts of your choice

To prepare:

Toss together and add your favorite dressing. Enjoy!

RAW KALE SALAD

Ingredients

1 bunch kale

¼ cup raisins or currants

¼ cup toasted pine nuts, sliced almonds, or pumpkin seeds

1 Tablespoon lemon juice

1 Tablespoon extra virgin olive oil

Salt and pepper to taste

To prepare:

Wash kale and strip the leaves off the stems.

Chop and put in a bowl. Add the olive oil, lemon juice, salt, and pepper. Mix together well.

Add the raisins/currants and the nuts/seeds and mix again. Enjoy!

Variations: Add grated raw apple or grapefruit pieces and/or grated cheese.

 

ROASTED BEET AND CHEESE SALAD

Ingredients

4 medium beets, roasted and sliced thinly into wedges with skins removed and cooled

2 cups arugula

2 medium tomatoes sliced thinly or 1 cup cherry tomatoes, halved

1 fennel bulb sliced/shaved thinly

2 ounces goat or feta cheese

To prepare:

Combine beets, arugula, tomatoes, and fennel in a bowl. Toss with your favorite dressing and top with goat or feta cheese.

SHAVED BRUSSELS SPROUTS SALAD

Ingredients:

1-pound Brussels sprouts

1/2 cup toasted walnuts, coarsely chopped

3 tablespoons finely grated parmesan cheese

Juice and zest of 1 lemon

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

To prepare:

Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl.

Add walnuts and cheese.

Add lemon zest and juice.

Drizzle with olive oil. Season with salt and pepper and toss to combine.

SHAVED FENNEL SALAD
Ingredients:
1 large fennel bulb
1 cucumber 
1 crispy apple
2 tablespoons olive oil
¼ teaspoon ground black pepper
1 teaspoon lemon juice

Slice the fennel, apple, and cucumber very thinly (can use a vegetable peeler)
To prepare:

Mix together in a bowl and toss with olive oil, salt, pepper, and lemon juice. Delicious cold or served at room temperature

 

SIMPLE BROCCOLI SALAD

Ingredients

8 cups broccoli florets, lightly cooked

1 cup bacon, cooked and chopped finely (optional)

½ cup red onion, minced

½ cup toasted sunflower seeds

1 cup raisins

 To prepare:

Toss all ingredients with your favorite dressing. Chill for an hour or serve immediately.

SPINACH AND STRAWBERRY SALAD

Ingredients

10 ounces fresh spinach - rinsed, dried, and torn into bite-size pieces

1-quart strawberries - cleaned, hulled, and sliced

¼ cup almonds, blanched and slivered

To prepare:

Toss together and top with salad dressing of your choice. Enjoy!

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1416 Tunnel Rd., Asheville, NC 28805

Info@KarensSpiceKitchen.com  |  Customer Service: 1-828-483-3367

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