xiaoxl/recipe_data huggingface dataset:
Brown Rice Belgian Endive Salad
Category: salad
By kekadu

Need a healthy snack or lunch that will keep you full? Belgian endive and brown rice make for a refreshing lunch. For more than one serving, just multiply. This recipe would be great for summer or fall picnics, too! Add finely chopped fruit such as oranges or apples.

Ingredients:
½ cup uncooked brown rice
1 cup water
1 head Belgian endive, chopped
⅛  red onion, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Directions:
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool. Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 2 servings

Calories: 249.6
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 39.4 g
Sugars: 3.1 g
Dietary fiber: 10.2 g
Protein: 6.1 g
Sodium: 65.3 mg
Fabulous Fajitas


Ingredients:
lemon juice, garlic clove, ground cumin, seasoning salt, chili powder, crushed red pepper flakes, green pepper, onion, flour tortillas, cheddar cheese

Directions:
In a skillet over medium heat, brown the steak in oil.  Place steak and drippings in a slow cooker.
Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes; mix well.
Cover and cook on high for 2-1/2 to 3 hours or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender.
Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas.  Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired.  Fold in sides of tortillas and serve immediately.
Quick and Easy Alfredo Sauce
Category: side-dish
By DAWN CARTER

I experimented with this until I found a quick, cheap, and easy Alfredo sauce combination -- the secret is cream cheese!

Ingredients:
½ cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
⅛ teaspoon ground black pepper

Directions:
Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long.  Toss with hot pasta to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 647.9
Fat: 57.1 g
Saturated fat: 35.8 g
Carbohydrates: 10 g
Sugars: 6.6 g
Dietary fiber: 0.2 g
Protein: 25.1 g
Cholesterol: 169.8 mg
Sodium: 1029.8 mg
Pork Chops Smothered in Caramelized Onions


Ingredients:
boneless pork chops, garlic powder, ground sage, salt, black pepper, butter, onion, sugar

Directions:
Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
Increase heat to medium-high.  Cook both sides of chops for 10-15 minutes until lightly browned.  (Note: It is okay if the chops are not completely done, as there is more cooking time to come.].
Push chops to outside edges of skillet.  Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula.  Onions are caramelized when tender and medium-brown in color.  My husband prefers cooking them until slightly burned, as the flavor intensifies.  (Note: Don't forget to watch your chops to make sure they don't burn.].
Check chops for doneness before serving.  They will be done when a fork piercing the thickest part of the chop draws clear juice.  If the juice is pink, cook chops a bit longer until done.  (Note: Make sure to watch onions, so they don't burn.].
Serve pork chops with caramelized onions piled on top.
White Melon Sangria


Ingredients:
melon, sugar, white wine, brandy, triple sec, sparkling water, limes, star fruit, mint sprig

Directions:
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur] and sparkling water (or club soda] into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit] and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
Mary Ball Washington's Gingerbread


Ingredients:
all-purpose flour, ginger, cinnamon, nutmeg, mace, cream of tartar, salt, raisins, unsalted butter, dark brown sugar, dark molasses, honey, brandy, sherry wine, milk, eggs, baking soda, warm water

Directions:
Preheat oven to 350.  Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom.  Butter the foil and set pan aside.
Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt.  Set aside.
Cover the raisins with boiling water and let stand for 5 minutes.  Drain in a strainer, then spread on paper towels to dry.
In large bowl with an electric mixer, cream butter until soft.  Add sugar and beat to mix.  Add molasses and honey and beat well.  Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
Dissolve baking soda in warm water and mix into the batter.
Remove bowl from mixer and stir in grated orange rind and raisins.
Turn into prepared pan and smooth the top.
Bake 45-50 minutes, or until the top springs back when lightly touched.
Let cake cool in pan for 10 minutes.  Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.
Rosemary Chocolate Truffles


Ingredients:
coconut oil, coconut butter, almond butter, stevia, walnuts, rosemary

Directions:
In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia.
Stir ingredients until well combined.
Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.
Remove from freezer and roll into 1 inch balls.
Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat.
Serve.
Be sure to store in fridge to maintain texture and consistency.
Baked Spaghetti Casserole
Category: world-cuisine
By Lovely333

My family requests this recipe every year for birthday parties and other events! It's crowd- and family-friendly, as well as easy to make ahead and then refrigerate!

Ingredients:
cooking spray
12 ounces spaghetti
4  eggs, beaten
⅔ cup Parmesan cheese
2 tablespoons butter
1 cup cottage cheese, or more to taste
1 (28 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese. Bake until hot in the center, about 30 minutes.

Cook time: 45 mins
Total time: 45 mins
Yields: 1 9x13-inch casserole

Calories: 396.2
Fat: 14.1 g
Saturated fat: 6.8 g
Carbohydrates: 46.5 g
Sugars: 10.3 g
Dietary fiber: 3.9 g
Protein: 19.9 g
Cholesterol: 121.7 mg
Sodium: 763 mg
Spinach, Alfredo, Chicken & Tomato Pizza


Ingredients:
dry yeast, warm water, olive oil, wheat flour, sugar, salt, all-purpose flour, alfredo sauce, garlic clove, green onions, chicken breast, frozen spinach, roma tomatoes, cheese

Directions:
Dissolve yeast in water; add oil.
Combine wheat flour, sugar and salt.  Add to yeast mixture until smooth.
Stir in enough all purpose flour to form a soft dough.
Turn into a floured surface and knead until smooth.
Place in a greased bowl, and turn once.
Cover and let rise in a warm place for 20 minutes.
Press dough into a pizza pan (this dough will make one thick crust or two thin crust pizzas].
Bake at 350 degrees for 10 minutes.
While baking combine alfredo sauce, garlic and green onions.  Spread on pizza crust.
Top with chicken, spinach and roma tomatoes, then top with cheese.
Bake 10-15 additional minutes or until cheese is bubbly.
Pineapple Pork Chops
Category: main-dish
By BREANNA20

A very easy and delicious way to cook pork chops with a sweet, but not too sweet, sauce. I recommend serving the pork chops with white rice since the sauce is also excellent on the rice.

Ingredients:
1 tablespoon olive oil
4  boneless pork chops
1 (14.5 ounce) can chicken broth
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
½ cup pineapple juice

Directions:
Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside. Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside. In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 213.3
Fat: 9.9 g
Saturated fat: 2.8 g
Carbohydrates: 15.4 g
Sugars: 10.3 g
Dietary fiber: 0.2 g
Protein: 14.8 g
Cholesterol: 39.2 mg
Sodium: 909.6 mg
Chicken Pot Pie VIII
Category: main-dish
By SWIZZLESTICKS

Old fashioned, made-from-scratch chicken pot pie.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
¾ cup lard
6 tablespoons cold water
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 ½ cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
2  carrot, finely chopped
2 stalks celery, finely chopped
2  potatoes, peeled and cubed

Directions:
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. Preheat oven to 400 degrees F (200 degrees C.) In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch pie

Calories: 623.2
Fat: 42.2 g
Saturated fat: 19.5 g
Carbohydrates: 41.5 g
Sugars: 1.7 g
Dietary fiber: 3 g
Protein: 18.9 g
Cholesterol: 101.2 mg
Sodium: 752.5 mg
Bleu Balls


Ingredients:
blue cheese, butter, Tabasco sauce, onion

Directions:
Mash bleu cheese with a fork.
Add butter, Tabasco and onion. Blend well. Form into walnut-sized balls.
Roll balls in almonds.  Cover and chill. Serve with crackers or toast and sliced cherry tomatoes.
Crawfish Casserole


Ingredients:
crawfish tail, yellow rice mix, Ro-Tel tomatoes

Directions:
Cook yellow rice mix according to package directions.  Spray skillet with Pam and saute seasoning mix.
When seasoning mix is tender, add tomatoes and crawfish.  Simmer this until rice is cooked.
Remove cooked rice from heat and add mushroom soup to rice.
Spray 13 x 9 casserole dish with Pam.  Pour rice mixture into casserole dish.  Fold crawfish mixture into rice.  Top with Mexican cheese.
Bake at 350 for 20-30 minute.
Green Grape Chicken Salad


Ingredients:
mayonnaise, apple cider vinegar, salt, chicken, green grapes, red grapes, poppy seeds, celery, walnuts

Directions:
I put everything in a big bowl and use 2 big spoons to"toss"., Cover and Refrigerate., Good for up to a week., Enjoy!
Chicken bacon rolls in creamy basil sauce


Ingredients:
boneless skinless chicken breast halves, bacon, canola oil, all-purpose flour, milk, chicken broth, heavy whipping cream, pimientos, parmesan cheese, fresh basil, salt, pepper

Directions:
FOR CHICKEN---------------------.
Place each chicken breast between 2 sheets of plastic wrap and, using a meat pounder, pound until 1/4 inch thick.
Place 1 cheese slice and bacon slice on top of each breast half.
Fold the sides in toward the center and then, begin at the bottom end,rollup tightly.
Secure with toothpicks.
Preheat an oven to 425 degrees F.
Add oil to frying pan heat over medium-high heat, While the oil is heating, Put milk and flour in separate shallow bowls.
dip chicken rolls in milk.
then coat them in the flour, coating lightly and evenly.
Add the chicken to the pan and brown lightly on all sides, 5-7 minutes.
save pan drippings and pan for sauce.
Using a slotted spatula, transfer the chicken to a baking dish.
Place in the center of the oven and immediately reduce the heat to 375' Bake until cooked through, 10-12 minutes.
Let stand for a few minutes, remove the toothpicks.
FOR SAUCE--------------.
While the chicken is baking, in same frying pan you browned chicken in, add broth bring to a boil over med heat, lossening browned bits from pan.
Stir in cream and pimientos bring to a boil over med.
heat stirring for 1 minute.
Reduce heat, add parmesan cheese, basil.
Salt and pepper to taste.
cook stirring til heated through.
Pour over chicken serve.
Healthier Grilled Salmon I
Category: world-cuisine
By MakeItHealthy

This lemon-garlic seasoned soy sauce and brown sugar marinade is a perfect compliment to rich salmon fillets. So good, and so good for you!

Ingredients:
1 ½ pounds salmon fillets
2 teaspoons lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
⅓ cup brown sugar
1 pinch salt to taste

Directions:
Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place salmon on preheated grill and discard marinade. Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 298.8
Fat: 16.8 g
Saturated fat: 3.1 g
Carbohydrates: 12.8 g
Sugars: 12 g
Dietary fiber: 0.1 g
Protein: 23 g
Cholesterol: 67 mg
Sodium: 397 mg
Blue Cheese Tenders


Ingredients:
lemon juice, garlic clove

Directions:
Heat oil in 10-inch skillet over mediuim high heat.  Cook chicken, lemon juice and garlic in oil for 8-10 minutes, stirring occationally, until chicken is no longer pink in center.
Stir in dressing.  Cook 2-4 minutes, stirring frequently, until hot.
Serve over farfalle pasta or rice.  Sprinkle with fresh chopped parsley.
Creamy Apple Raisin Oatmeal


Ingredients:
quick-cooking oats, raisins, vanilla yogurt, brown sugar

Directions:
In a microwaveable cereal bowl, mix oats, raisins and apple juice until well blended.
Microwave on full power 1 1/2 to 2 minutes, stirring every 30 seconds until oatmeal is thickened.  Top with yogurt and brown sugar, if desired.
Stove Top Stuffing Mix


Ingredients:
parsley flakes, chicken bouillon, celery, thyme, pepper, sage, salt

Directions:
Preheat oven to 350 degrees. Bake bread for 8 to 10 minutes or until dry.
In a large bowl, toss bread with remaining ingredients until evenly coated. Store in an airtight container.
It will keep for 1 to 4 months or 12 months frozen.
To prepare, combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.
Calypso Shrimp With Black Bean Salsa


Ingredients:
black beans, mango, red bell pepper, green onions, fresh cilantro, lime zest, lime juice, red wine vinegar, cayenne, lime zest, lime juice, garlic clove, gingerroot, large shrimp, lime slice

Directions:
Mix all ingredients except shrimp and salsa in a medium glass or plastic bowl.
Stir in shrimp; let stand 15 minutes.
Prepare salsa.
Cook shrimp in 10" skillets over medium-high heat about 5 minutes, turning shrimp once, until shrimp are pink and firm.
Divide salsa among 4 plates.
Arrange shrimp on salsa.
Garnish with lime slices.
Red, White and Blue Dessert


Ingredients:
cream cheese, sugar, vanilla extract, heavy cream, strawberries, blueberries

Directions:
In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy., Fold in the whipped cream., Place a third of the mixture in a 4qt bowl., Reserve 20 strawberries halves and 1/2 cup of blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture., Top with another third of the cream mixture and the remaining berries., Spread the remaining cream mixture on top., Use the reserved strawberries and blueberries to make a flag on top.refrigerate.
Grandma's Fruit Cobbler


Ingredients:
flour, salt, butter, sugar

Directions:
Work flour and Crisco in a millie dough., Add cold water a little at a time until you get firm dough., Roll into a ball., Cut in half and roll out on a floured surface., Line the bottom of a baking pan, 9 X 13 inches., Add fruit then roll out second half of dough and put on top., Pinch to seal sides., Cut up butter and sprinkle on top., Add sugar., Bake at 350-375 for 30 minutes or until golden brown.
Mulligatawny Soup ( Chicken )


Ingredients:
boneless skinless chicken breasts, curry powder, onion, garlic clove, parsley, brown rice, lentils, diced tomatoes, carrot, celery, bell peppers, salt, white pepper, tart apples, red lentils, plain nonfat yogurt

Directions:
Place chicken breasts in a large saucepan or soup pot and add water to cover.
Add the curry, onion, garlic and parsley.
Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
Remove the chicken from the stock and set aside to cool.
Add enough water to the stock to make 6 cups.  Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple.  Simmer gently.
When the chicken is cool enough to handle, dice it and add to the pot.  Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes].
Stir in the yogurt.  Taste and adjust seasonings.
Serve at once.
Maltese Onion and Tomato Medley


Ingredients:
onions, garlic clove, tomatoes, sugar, salt, pepper, curry powder, egg, parmesan cheese

Directions:
Saute the onions with the oil until soft.  Add the minced garlic and continue to saute for a minute.
Add the tomatoes, salt, pepper, and curry powder.  Allow the fluid to evaporate until almost gone.
Add the egg and cheese to the mixture until combine.  The egg should not dominate the mixture.
* all spices are to taste. This recipe is on the sweet side.
Sparkling Orange Punch for Brunch


Ingredients:
boiling water, tea bags, sugar

Directions:
Pour 4 cups boiling water over tea bags; cover and steep 5 minutes.  Remove and discard tea bags.
Stir in sugar and juice concentrate, stirring until sugar dissolves.  Cover and chill 2 hours.
Stir together chilled tea mixture and Champagne.  Serve immediately.
Char Siu Chicken
Category: world-cuisine
By Tracy Hamilton

This dish is so easy to make, but so delicious! Due to the marinating time, you do need to plan ahead to make this, but the wait is worth it. I serve this with a skinny Hawaiian slaw and there are never leftovers. Whether I roast it or grill it, this recipe never fails.

Ingredients:
1 cup brown sugar
¼ cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 clove garlic, minced
1 tablespoon sriracha sauce
1 tablespoon sherry
1 tablespoon red food coloring  (Optional)
1 teaspoon sesame oil
½ teaspoon Chinese five-spice powder
⅛ teaspoon liquid smoke flavoring  (Optional)
12  skinless, boneless chicken thighs

Directions:
Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan. Remove chicken from marinade and place on the rack in the prepared roasting pan. Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat. Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 day
Yields: 12 servings

Calories: 285.7
Fat: 12.5 g
Saturated fat: 3.4 g
Carbohydrates: 22.9 g
Sugars: 21.5 g
Dietary fiber: 0.2 g
Protein: 19.8 g
Cholesterol: 71.7 mg
Sodium: 474.1 mg
Cheesiest Potato Soup
Category: soups-stews-and-chili
By sal

Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.

Ingredients:
2 tablespoons butter
1 cup diced onion
2 ½ cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 ¾ cups shredded sharp Cheddar cheese
¼ teaspoon dried dill weed
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon ground cayenne pepper

Directions:
In a large saucepan over medium heat, melt butter.  Cook onion in butter until softened.  Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat.  Stir in cream, cheese, dill, pepper, salt and cayenne.  Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 365.8
Fat: 29.6 g
Saturated fat: 18.5 g
Carbohydrates: 16 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 10.4 g
Cholesterol: 99.1 mg
Sodium: 347.8 mg
Strawberry & Candied Almond Salad


Ingredients:
butter, sugar, romaine lettuce, fresh strawberries, red onion, mayonnaise, milk, poppy seeds, raspberry vinegar, sugar

Directions:
In a saucepan, over medium heat, melt 2 tablespoons butter, stir in sugar and almonds and cook until golden brown; remove from heat and allow to cool slightly.
Combine lettuce, strawberries, onion and the sugared almonds.
Mix dressing ingredients together and toss with salad.
Chill for a short time and then serve.