In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Preparation:, , To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth. Toss the corn and red pepper in a small bowl; set aside. Toss the tomato, cucumber and onion in a separate bowl; set aside. Make a bed of arugula or watercress on a large platter. Top 1/3 of the greens with the corn mixture. Place the tomato and cucumber next to the corn, covering another 1/3 of the greens. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon. Drizzle half the dressing over top, and scatter the diced avocado overall. Serve the remaining dressing on the side., , , Nutrition Information for Dressing Per Serving: Calories 60; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 130mg; Carbohydrate 7g; Fiber 2g; Protein 2g; Vitamin A 2%DV**; Vitamin C 4%DV; Calcium 2%DV; Iron 4%DV; Potassium 38%DV Nutrition Information for, , Dressed Salad Per Serving: Calories 190; Total fat 8g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 270mg; Carbohydrate 18g; Fiber 5g; Protein 13g; Vitamin A 20%DV; Vitamin C 35%DV; Calcium 4%DV; Iron 10%DV; Potassium 38%DV * For salt indicated as the amount "to taste, " no amount of the ingredient is included in the analysis. ** Daily Value
Black Bean Vinaigrette, black beans, garlic, pepper, salsa, apple cider vinegar, hot water, Kosher salt, freshly ground black pepper, extra-virgin olive oil, salad, corn kernels, red bell peppers, tomatoes, cucumber, red onion, bunches, chicken breast, bacon, avocado