ademchaoua/GeneralTextCorpus huggingface dataset:
Stone Fruit with Ginger-Lime Syrup and Mint
 With peaches, nectarines, and plums in a zesty ginger-lime syrup, this stone fruit salad is the perfect light and refreshing summer dessert. Ingredients 1 cup water ½ cup sugar ½ cup sliced fresh ginger, left unpeeled 3 ripe peaches, sliced 3 ripe plums, sliced 3 ripe nectarines, sliced ¼ cup fresh lime juice, from 2 limes 1 tablespoon chopped fresh mint 1 cup water ½ cup sugar ½ cup sliced fresh ginger, left unpeeled 3 ripe peaches, sliced 3 ripe plums, sliced 3 ripe nectarines, sliced ¼ cup fresh lime juice, from 2 limes 1 tablespoon chopped fresh mint Instructions Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes - 1 hour. Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes - 1 hour. Nutrition Information Powered by Calories: 111 Fat: 0 g Saturated fat: 0 g Carbohydrates: 29 g Sugar: 25 g Fiber: 0 g Protein: 0 g Sodium: 3 mg Cholesterol: 0 mg Calories: 111 Fat: 0 g Saturated fat: 0 g Carbohydrates: 29 g Sugar: 25 g Fiber: 0 g Protein: 0 g Sodium: 3 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Peaches and Berries with Lemon-Mint Syrup
 Juicy peaches, fresh berries, and a hint of mint make this summer fruit salad a refreshing change of pace from the ordinary! Ingredients 4 perfectly ripe peaches, pitted and sliced 1 cup (½ pint) blueberries ¼ cup freshly squeezed lemon juice ¼ cup sugar 2 tablespoons chopped fresh mint 1 cup (½ pint) raspberries 1 cup (½ pint) blackberries 4 perfectly ripe peaches, pitted and sliced 1 cup (½ pint) blueberries ¼ cup freshly squeezed lemon juice ¼ cup sugar 2 tablespoons chopped fresh mint 1 cup (½ pint) raspberries 1 cup (½ pint) blackberries Instructions Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours). Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint. Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours). Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint. Nutrition Information Powered by Per serving (6 servings) Calories: 109 Fat: 1g Saturated fat: 0g Carbohydrates: 27g Sugar: 21g Fiber: 5g Protein: 2g Sodium: 1mg Cholesterol: 0mg Per serving (6 servings) Calories: 109 Fat: 1g Saturated fat: 0g Carbohydrates: 27g Sugar: 21g Fiber: 5g Protein: 2g Sodium: 1mg Cholesterol: 0mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Spinach Salad with Berries, Pecans & Raspberry Vinaigrette
 Get ready for oohs and aahs—this spinach salad with berries, pecans, and goat cheese is an absolute stunner! Ingredients For the Dressing 3 tablespoons raspberry vinegar 6 tablespoons vegetable oil 3 tablespoons honey 1 teaspoon Dijon mustard 2 tablespoons finely minced shallots, from one shallot ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 3 tablespoons raspberry vinegar 6 tablespoons vegetable oil 3 tablespoons honey 1 teaspoon Dijon mustard 2 tablespoons finely minced shallots, from one shallot ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper For the Salad 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups) 2 cups (1 pint) stemmed and sliced strawberries 1 cup (½ pint) blueberries ½ cup pecans, toasted 4 ounces goat cheese 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups) 2 cups (1 pint) stemmed and sliced strawberries 1 cup (½ pint) blueberries ½ cup pecans, toasted 4 ounces goat cheese Instructions Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve. Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 481 Fat: 37g Saturated fat: 6g Carbohydrates: 33g Sugar: 26g Fiber: 5g Protein: 9g Sodium: 296mg Cholesterol: 13mg Per serving (4 servings) Calories: 481 Fat: 37g Saturated fat: 6g Carbohydrates: 33g Sugar: 26g Fiber: 5g Protein: 9g Sodium: 296mg Cholesterol: 13mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Cranberry-Dijon Vinaigrette
 This pretty-in-pink cranberry vinaigrette is perfect for the holidays. Toss it with greens or use as a turkey sandwich spread. Ingredients ¼ cup red wine vinegar ¾ cup canola or vegetable oil ¼ cup fresh cranberries 2 tablespoons honey 2 teaspoons Dijon mustard 2 tablespoons chopped shallots, from 1 shallot ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup red wine vinegar ¾ cup canola or vegetable oil ¼ cup fresh cranberries 2 tablespoons honey 2 teaspoons Dijon mustard 2 tablespoons chopped shallots, from 1 shallot ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Combine all of the ingredients in a blender and purée until completely smooth. Refrigerate until ready to use. The dressing will keep nicely in the refrigerator for 2 to 3 days. Shake well before using. Combine all of the ingredients in a blender and purée until completely smooth. Refrigerate until ready to use. The dressing will keep nicely in the refrigerator for 2 to 3 days. Shake well before using. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 162 Fat: 16 g Saturated fat: 1 g Carbohydrates: 4 g Sugar: 4 g Fiber: 0 g Protein: 0 g Sodium: 70 g Cholesterol: 0 g Serving size: 2 tablespoons Calories: 162 Fat: 16 g Saturated fat: 1 g Carbohydrates: 4 g Sugar: 4 g Fiber: 0 g Protein: 0 g Sodium: 70 g Cholesterol: 0 g Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette
 This light, fresh carrot slaw holds its own with everything from grilled chicken to hearty sandwiches. Ingredients ½ cup walnuts, coarsely chopped 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded 3 tablespoons extra virgin olive oil or walnut oil 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon 3 tablespoons freshly squeezed orange juice, from 1 orange 2 tablespoons honey ½ cup dried cranberries 3 scallions, white and green parts, thinly sliced 3 tablespoons chopped fresh Italian parsley Heaping ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup walnuts, coarsely chopped 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded 3 tablespoons extra virgin olive oil or walnut oil 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon 3 tablespoons freshly squeezed orange juice, from 1 orange 2 tablespoons honey ½ cup dried cranberries 3 scallions, white and green parts, thinly sliced 3 tablespoons chopped fresh Italian parsley Heaping ¼ teaspoon salt ¼ teaspoon ground black pepper Instructions Set oven rack to middle position and preheat oven to 350°F. Place walnuts on baking sheet and bake until toasted and fragrant, 7 to 10 minutes. Set aside to cool. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve. Set oven rack to middle position and preheat oven to 350°F. Place walnuts on baking sheet and bake until toasted and fragrant, 7 to 10 minutes. Set aside to cool. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve. Nutrition Information Powered by Per serving (5 servings) Calories: 184 Fat: 9 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 20 g Fiber: 4 g Protein: 1 g Sodium: 183 mg Cholesterol: 0 mg Per serving (5 servings) Calories: 184 Fat: 9 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 20 g Fiber: 4 g Protein: 1 g Sodium: 183 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Crispy Chickpea Power Greens Salad
 Loaded with crispy chickpeas and Parmesan, this hearty power greens salad is a satisfying lunch and pairs perfectly with a simple protein or soup for dinner. Ingredients For the Roasted Chickpeas 1 (15 oz) can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 (15 oz) can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper For the Salad 1 tablespoon freshly squeezed lemon juice, from one lemon 3 tablespoons extra-virgin olive oil 1 small garlic clove, minced ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 5 oz dark leafy greens mix (baby kale, arugula, chard, spinach, etc.) ½ cup shaved Parmigiano-Regianno 1 tablespoon freshly squeezed lemon juice, from one lemon 3 tablespoons extra-virgin olive oil 1 small garlic clove, minced ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 5 oz dark leafy greens mix (baby kale, arugula, chard, spinach, etc.) ½ cup shaved Parmigiano-Regianno Instructions Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas. Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool. In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas. Nutrition Information Powered by Per serving (4 servings) Calories: 342 Fat: 20g Saturated fat: 4g Carbohydrates: 29g Sugar: 5g Fiber: 8g Protein: 14g Sodium: 940mg Cholesterol: 10mg Per serving (4 servings) Calories: 342 Fat: 20g Saturated fat: 4g Carbohydrates: 29g Sugar: 5g Fiber: 8g Protein: 14g Sodium: 940mg Cholesterol: 10mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Creamy Feta Dressing
 This tangy creamy feta dressing is excellent over any combination of heirloom tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta. Ingredients ½ cup mayonnaise, best quality such as Hellmann's or Duke's ½ cup sour cream 6 ounces feta cheese, crumbled 2 tablespoons milk (skim, low fat or whole) 1 clove garlic, roughly chopped 2 tablespoons chopped fresh dill ¼ teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup mayonnaise, best quality such as Hellmann's or Duke's ½ cup sour cream 6 ounces feta cheese, crumbled 2 tablespoons milk (skim, low fat or whole) 1 clove garlic, roughly chopped 2 tablespoons chopped fresh dill ¼ teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Combine all of the ingredients in a food processor fitted with the steel blade. Process until well-blended and creamy. Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve. Make Ahead: This dressing will keep nicely in the refrigerator for up to 4 days. However, it will thicken up quite a bit in the fridge; before serving, whisk well then add a bit of milk, little by little, to thin to desired consistency. Combine all of the ingredients in a food processor fitted with the steel blade. Process until well-blended and creamy. Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve. Make Ahead: This dressing will keep nicely in the refrigerator for up to 4 days. However, it will thicken up quite a bit in the fridge; before serving, whisk well then add a bit of milk, little by little, to thin to desired consistency. Nutrition Information Powered by Serving size: 1/4 cup Calories: 214 Fat: 21 g Saturated fat: 8 g Carbohydrates: 2 g Sugar: 0 g Fiber: 2 g Protein: 4 g Sodium: 328 mg Cholesterol: 37 mg Serving size: 1/4 cup Calories: 214 Fat: 21 g Saturated fat: 8 g Carbohydrates: 2 g Sugar: 0 g Fiber: 2 g Protein: 4 g Sodium: 328 mg Cholesterol: 37 mg
Greek-Style Spinach, Feta & Polenta Pie
 Inspired by the Greek dish kourkouto, this savory “pie” makes a delicious vegetarian main course, perfect for any time of day. Ingredients 3 tablespoons extra-virgin olive oil, divided 6 ounces baby spinach (about 6 packed cups) 5 large eggs ⅔ cup whole-milk plain Greek yogurt (low-fat works too) ¼ cup instant polenta 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup crumbled feta cheese ½ cup finely grated pecorino Romano cheese 2 tablespoons chopped fresh dill 3 tablespoons extra-virgin olive oil, divided 6 ounces baby spinach (about 6 packed cups) 5 large eggs ⅔ cup whole-milk plain Greek yogurt (low-fat works too) ¼ cup instant polenta 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup crumbled feta cheese ½ cup finely grated pecorino Romano cheese 2 tablespoons chopped fresh dill Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing frequently, until wilted, 4 to 5 minutes. Set aside. In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, pecorino Romano, and dill, and whisk until evenly combined. Stir in the wilted spinach. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature. Nutrition Information Powered by Per serving (4 servings) Calories: 382 Fat: 27 g Saturated fat: 11 g Carbohydrates: 13 g Sugar: 3 g Fiber: 1 g Protein: 21 g Sodium: 554 mg Cholesterol: 273 mg Per serving (4 servings) Calories: 382 Fat: 27 g Saturated fat: 11 g Carbohydrates: 13 g Sugar: 3 g Fiber: 1 g Protein: 21 g Sodium: 554 mg Cholesterol: 273 mg
6 Asian-Inspired Salad Recipes That Are Always A Hit
While you may not have time to squeeze in a trip to the far East, you can transport yourself there temporarily with these crowd-pleasing Asian salad recipes. Raw Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette This raw asparagus salad with scallions, almonds, and ginger-sesame dressing is vibrant, flavorful, and crunchy. It’s a welcome change from your typical roasted or grilled asparagus. Get the recipe. Thai Crunch Salad with Peanut Dressing This recipe was inspired by the popular Thai Crunch Salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing that makes it so good; I guarantee you’ll want to put it on everything! Serve it as a light lunch or pair it with grilled chicken for a more substantial meal. Get the recipe. VIETNAMESE Shredded Chicken Salad Not only is it easy to pull together, but this Vietnamese chicken and vegetable salad is also satisfying and full of bright, spicy Southeast Asian flavor. Get the recipe. Thai Quinoa Salad with Fresh Herbs & Lime Vinaigrette This flavorful Thai quinoa salad packed with protein and fresh veggies is a healthy eater’s dream! Get the recipe. Asian Slaw with Ginger-Peanut Dressing This Asian slaw is a great way to eat your colors, and it’s every bit as delicious as it is healthful. The great thing about the recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots, and shelled edamame. Get the recipe. Thai Cucumber Salad with Peanuts This light cucumber salad is one of my warm weather staples. The dressing is tangy and sweet, and the peanuts add a welcome salty crunch. The best part is that the juice from the cucumbers seeps into the dressing, giving it a delicious cucumber flavor. Get the recipe.
Watermelon Gazpacho
 Adapted with permission from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016) With its pretty color and zippy, refreshing flavor, this watermelon gazpacho makes the perfect start to any warm weather meal. Ingredients 3 cups cubed watermelon (1-inch cubes) 2 celery stalks, roughly chopped 3 medium tomatoes, roughly chopped ½ English/hothouse cucumber, roughly chopped 2 red bell peppers, roughly chopped 1-inch piece fresh ginger, peeled and chopped (see note) ½ a red chile pepper Juice of 2 limes Handful fresh basil leaves ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 tablespoon apple cider vinegar 3 cups cubed watermelon (1-inch cubes) 2 celery stalks, roughly chopped 3 medium tomatoes, roughly chopped ½ English/hothouse cucumber, roughly chopped 2 red bell peppers, roughly chopped 1-inch piece fresh ginger, peeled and chopped (see note) ½ a red chile pepper Juice of 2 limes Handful fresh basil leaves ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 tablespoon apple cider vinegar Instructions Set aside 4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup. Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes. Set aside 4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup. Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes. Nutrition Information Powered by Per serving (4 servings) Calories: 90 Fat: 1 g Carbohydrates: 20 g Sugar: 14 g Fiber: 4 g Protein: 3 g Sodium: 31 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 90 Fat: 1 g Carbohydrates: 20 g Sugar: 14 g Fiber: 4 g Protein: 3 g Sodium: 31 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.