xiaoxl/recipe_data huggingface dataset:
Lemon Zucchini Muffins
Category: bread
By Kimberly Blain Lindsey

I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.

Ingredients:
1 ¾ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1  zucchini, shredded
1 (8 ounce) container lemon yogurt
6 tablespoons butter, melted
1  egg, beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
⅓ cup lemon juice
¼ cup white sugar
2 teaspoons lemon zest

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat. Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 12 muffins

Calories: 209.9
Fat: 6.4 g
Saturated fat: 3.8 g
Carbohydrates: 35.4 g
Sugars: 20.5 g
Dietary fiber: 0.8 g
Protein: 3.7 g
Cholesterol: 31.1 mg
Sodium: 277.8 mg
Broccoli and Cheese Topped Potatoes


Ingredients:
baking potatoes, broccoli florets, milk, cottage cheese, dry mustard, red pepper flakes, sharp cheddar cheese, mozzarella cheese, all-purpose flour

Directions:
Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.
Aunt B's Pasta Salad


Ingredients:
deli ham, cucumber, purple onion, tomatoes, celery, black olives, broccoli floret, colby-monterey jack cheese, mozzarella cheese, provolone cheese

Directions:
Cook pasta according to directions, drain and cool.
Add all other ingredients, making sure that it is all diced small, except dressing.
Mix Italian dressing according to directions.
Pour over entire salad, mix well.
Serve chilled.
Curried Chicken Salad Open Faced Sandwich


Ingredients:
celery, mayonnaise, curry powder, salt, white pepper, boston lettuce, butter, roasted cashews, Red Delicious apples

Directions:
Combine the chicken, celery, mayonnaise, and curry powder; mix well. Season to taste with the salt and pepper.
Cut the lettuce leaves to fit the bread slices.
Sandwich Assembly: Spread the butter on the bread slices. Top with a piece of lettuce and 1 1/2 oz chicken salad. Garnish with 1 cashew and 2 apple slices.
Quick Pecan Sour Cream Coffee Cake


Ingredients:
light brown sugar, flour, cinnamon, butter, pecans, butter, sugar, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, sour cream, golden raisin

Directions:
Set oven to 350 degrees F.
Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan].
For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
Mix in the raisins.
Transfer the batter to prepared baking pan.
Sprinkle the topping mixture evenly over the batter.
Bake for 40-45 minutes, or until cake tests done.
Let cool 10 minutes in the pan.
Serve in squares.
Really Good Potato Casserole


Ingredients:
butter, russet potatoes, garlic, salt, fresh thyme leaves, sharp cheddar cheese, fresh ground black pepper, heavy cream, broth

Directions:
Put your rack in the center position and heat the oven to 400 degrees F.
Butter a 9-by-13-inch baking dish.
Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
That's three layers for the numerically challenged.
Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
Bake for 45 to 55 minutes or until the potatoes are tender (you can pierce them with a skewer or paring knife], the liquid is reduced and thickened, and the cheese on top is well browned.
Let cool about 10 minutes before serving.
Key Lime Pie (Sugar Free - Splenda)


Ingredients:
light butter, unflavored gelatin, skim milk, non-fat vanilla yogurt, reduced-fat cream cheese, lime juice, lime zest, Splenda granular, Splenda granular

Directions:
Use a food processor to turn cookies into crumbs. Combine crumbs with melted butter and press mixture into the botom of a pie plate.
Combine gelatin and milk in a pot on the stove. Whisk while cooking over low heat until gelatin is dissolved.
Pour whipping cream into a blender and blend until thick and fluffy. Pour into small bowl and stir in 1 tsp Spenda. Cover and refrigerate.
In the blender, combine yogurt, cream cheese, lime juice, and zest in blender until smooth. Add gelatin and remaining Splenda. Blend an additional 15 seconds.
Pour into crust and refrigerate the pie for 3 hours or overnight for best results. Top with whipped cream to serve.
Limoncello Buttercream


Ingredients:
coconut oil, icing sugar, lemon

Directions:
Cream together coconut oil, icing sugar, Limoncello, extract, and lemon zest until creamy.
Chill at least 1 hour before using.
Beetroot Dip


Ingredients:
beetroots, garlic, yogurt, ground cumin, lemon juice

Directions:
Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
I use gloves for this.
Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.
Orange Coconut Salmon
Category: main-dish
By ELSMILE

This is so delicious and easy! The combination of orange and coconut complement the salmon very well!

Ingredients:
4 (4 ounce) fillets salmon
2 cups orange juice
1  egg, beaten
1 (7 ounce) package flaked coconut
4 tablespoons orange marmalade
1 tablespoon Dijon mustard

Directions:
Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork. In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 511.5
Fat: 22.4 g
Saturated fat: 14.5 g
Carbohydrates: 52.4 g
Sugars: 40.5 g
Dietary fiber: 5.2 g
Protein: 26.6 g
Cholesterol: 109 mg
Sodium: 313.3 mg
Green Bean Salad with Feta Cheese
Category: salad
By AHinojosa

This green bean salad is a summer salad or side dish idea.

Ingredients:
½ cup chopped walnuts
1 pound Beans, snap, green, raw
½ cup crumbled feta cheese
½ cup thinly sliced red onion
⅓ cup dried cranberries
salt and freshly ground black pepper to taste
½ cup balsamic vinaigrette salad dressing

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again. Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 344.8
Fat: 25.6 g
Saturated fat: 6.7 g
Carbohydrates: 24.6 g
Sugars: 11.7 g
Dietary fiber: 5.7 g
Protein: 9.1 g
Cholesterol: 28 mg
Sodium: 709.5 mg
Coconut Oil Coffee
Category: breakfast-and-brunch
By The Gruntled Gourmand

Perhaps Oliver Wendell Holmes was sipping coconut oil coffee when he said, 'The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.' This blend of coconut oil and unsalted, grass-fed organic butter in your coffee is definitely something to write about!

Ingredients:
2 cups hot coffee
2 tablespoons coconut oil
2 tablespoons unsalted butter

Directions:
Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 224.2
Fat: 25.6 g
Saturated fat: 19.8 g
Protein: 0.4 g
Cholesterol: 30.5 mg
Sodium: 6.3 mg
Asiago Drop Biscuits


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, butter, margarine, asiago cheese, buttermilk

Directions:
In a large bowl, combine flour, whole wheat flour, sugar, baking powder and baking soda.  Stir together well.
Cut butter or margarine into flour mixture.  Stir in grated cheese.
Pour buttermilk over flour mixture and stir until a rough batter is formed.
Drop batter in 16 mounds on a baking sheet lined with parchment paper.  Bake in a preheated 425 oven for 12 - 15 minutes, or until lightly browned.
Variation: Cheddar cheese or smoked mozzarella cheese can be used instead of the Asiago.
Herbed Asiago Biscuits:  to the flour mixture, add 21 T chopped fresh herbs (eg: rosemary, thyme or sage] or 1 tsp spices (eg: pepper or crushed cumin, caraway or fennel seed].
Baking Powder Biscuits


Ingredients:
flour, sugar, salt, baking powder, cream of tartar, butter, milk

Directions:
Combine flour, sugar, salt, baking powder and cream of tartar.
Cut in butter until fine.
Add milk, stirring quickly with a fork, just to moisten.
Knead gently on a floured board. (Don't handle any more than you have to-- just enough to blend the ingredients]
Roll out to 1 inch thick and cut out biscuits. (A drinking glass works well for this.]
Bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes.
Holiday Beans With Cranberries


Ingredients:
dried cranberries, fresh cranberries, honey, bacon bits

Directions:
Cook beans to tender crisp.
adding orange peel before cooking, drain.
Stir in cranberries and honey.
Top with bacon bits.
Heat through (if using fresh cranberries, wait until they start to pop].
Baked Chicken Tortellini Alfredo
Category: world-cuisine
By Piert1025

You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.

Ingredients:
1 (16 ounce) package frozen cheese tortellini
¼ cup butter
¼ cup all-purpose flour
1 cup heavy cream
1 cup chicken broth
1 ½ cups Parmigiano-Reggiano cheese
¼ cup dry white wine
4 cloves garlic, minced
½ teaspoon ground nutmeg
salt and ground black pepper to taste
½ pound grilled chicken, cubed
2 cups shredded mozzarella cheese
¼ cup chopped fresh parsley

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth. Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese. Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 11x17-inch casserole dish

Calories: 543
Fat: 32.4 g
Saturated fat: 19.7 g
Carbohydrates: 32.8 g
Sugars: 1.9 g
Dietary fiber: 1.6 g
Protein: 29.5 g
Cholesterol: 129.1 mg
Sodium: 987.5 mg
Sweet Potato Salad


Ingredients:
sweet potatoes, green pepper, parsley, green onions, tarragon vinegar, honey, water, salt, pepper, oregano

Directions:
Wash and dry sweet potates.  Bake at 400F (skins on] for 30 minutes or until cooked.
Cool sweet potatoes.
Peel and cut potatoes in one inch cubes.
In a serving bowl, combine green peppers and parsley with potates.
In a separte bowl, whisk together the tarragon vinegar, honey, water, vegetable oil, salt, pepper and oregano.
Pour over potate mixture.  Toss gently to coat potatoes.
Chill at least 3 hours.
One and Only Chicken Pot Pie


Ingredients:
butter, onions, pepper, chicken broth, flour, salt, garlic powder, bouillon cubes, milk

Directions:
Preheat oven to 425 degrees.
Melt butter in a large saucepan. Blend in flour, onion, salt, pepper, bullion. Cook over low heat until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and add chicken and frozen vegetables.
Line a pie pan with one crust. Add chicken mixture. Top with second crust, crimping edges. Slit the crust in several places. --You can freeze at this point.-- Bake until golden brown, about 45 minutes.
Red Potato Salad with Sour Cream and Chives
Category: salad
By Jen

This is a delicious creamy potato salad recipe. Fresh chives add the perfect touch.

Ingredients:
6 large red potatoes
½ cup sour cream
½ cup plain yogurt
¼ cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste

Directions:
Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the  potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 205.7
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 41.2 g
Sugars: 2.6 g
Dietary fiber: 3.6 g
Protein: 4.6 g
Cholesterol: 6.7 mg
Sodium: 252.3 mg
Blue Cheese and Roasted Garlic Dip/Spread


Ingredients:
cream cheese, blue cheese, mayonnaise, sour cream, green onions, roasted garlic, Tabasco sauce, black pepper

Directions:
Mix all ingredients in a medium size mixing bowl., Using an elctric hand mixer mix until well blended., Cover and chill for 8-24 hours or up to 3 days.
Banana Rum-Raisin Smoothie


Ingredients:
raisins, dark rum, banana, vanilla

Directions:
Plump the raisins by soaking them in the rum for at least 30 minutes, and as much as overnight.
Put all of the ingredients in a blender or food processor and puree.
Divide between two tall glasses and serve at once.
The Very Easiest Tomato Pie Ever (And It's Good, Too!)


Ingredients:
fresh tomatoes, mozzarella cheese, basil

Directions:
Grease a 9" pie plate and place the biscuit dough evenly in the plate.
Stretch and spread the biscuits until they touch and form a continuous crust.
Slice the tomatoes and spread over the crust. Sprinkle with basil, salt and pepper.
Spread the mozzarella evenly over this.
Bake in a 375 degrees F. oven for ten minutes.
Turn 180 degrees and bake another ten minutes, or until crust is lightly browned.
Horchata Cupcakes


Ingredients:
butter, sugar, all-purpose flour, baking powder, salt, vanilla extract, cinnamon

Directions:
beat together the sugar and the butter until light and fluffy, about 2-3 minutes.
sift flour, baking powder, salt, and cinnamon together.
mix the horchata and vanilla together.
add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition.
in a clean mixer bowl, beat egg whites until soft peaks form.
fold egg whites into cake batter until incorporated.
scoop batter into the prepared cupcake pans.
bake in the 350 degree oven for approximately 20 minutes or until a toothpick comes out clean.
Tomato Watermelon Salad


Ingredients:
watermelon, tomatoes, sugar, salt, red onion, red wine vinegar, extra virgin olive oil, romaine lettuce leaf, cracked black pepper

Directions:
Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt,tossing to coat. Let stand 15 minutes.
Stir in onion,vinegar,and oil. Cover and chill 2 hours. Serve chilled on lettuce leaves, if desired.  Sprinkle with with cracked black pepper if desired.
Best Breakfast Sausage Balls Ever
Category: breakfast-and-brunch
By Raven

These sausage balls have a secret ingredient not used in most recipes that makes them moist and delicious! They won't last long at your holiday party!

Ingredients:
1 pound bulk breakfast sausage
2 cups biscuit baking mix
10 ounces shredded Cheddar cheese
1  egg
¼ cup evaporated milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined. Shape sausage mixture into 1-inch balls and arrange onto baking sheets. Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 45 sausage balls

Calories: 76.3
Fat: 5.3 g
Saturated fat: 2.4 g
Carbohydrates: 3.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 3.5 g
Cholesterol: 16.9 mg
Sodium: 199.3 mg
The RIGHT WAY To Cook Greens!
Category: side-dish
By rjkuns

There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!

Ingredients:
¼ cup bacon drippings
4 bunches collard greens, tough stems removed
salt to taste
3 cups water  (Optional)

Directions:
Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor. At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 217.3
Fat: 16 g
Saturated fat: 6 g
Carbohydrates: 15.9 g
Sugars: 1.3 g
Dietary fiber: 10.1 g
Protein: 6.9 g
Cholesterol: 14.1 mg
Sodium: 83.6 mg
Purple Fiddle Hummus
Category: appetizers-and-snacks
By Jessica

While on our honeymoon in eastern West Virginia, Joe and I frequented the 'Purple Fiddle', an eclectic coffee shop and cafe with yummy wraps, soups, sandwiches, and the best hummus I've ever tasted! Once we visited for the second time, I just had to ask one of the employees what the secret was to this 'it's got a kick to it' hummus: red cayenne pepper, not just black pepper, alongside cumin, sea salt, and fresh cilantro. Yum! I could eat this hummus with anything from carrots to grilled pita wedges! Garnish hummus with extra cilantro (and lime slices if you have them)!

Ingredients:
1 (15 ounce) can garbanzo beans, drained and 1/4 cup liquid reserved
½ cup chopped fresh cilantro
½ cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon sea salt
1 teaspoon extra-virgin olive oil, or to taste
1 teaspoon lemon juice

Directions:
Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

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

Calories: 108.4
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 18.9 g
Sugars: 1 g
Dietary fiber: 3.7 g
Protein: 4 g
Sodium: 324 mg
Apricot Yogurt Baked Cheesecake


Ingredients:
water, plain yogurt, honey, sugar, plain flour, sultana, eggs

Directions:
Preheat oven to 180c.
Place the apricots in a saucepan, just cover with water and simmer for 5 minutes until tender.
Allow to cool.
Place apricots and water in a mixing bowl, then stir in the yogurt, sugar or honey, flour, sultanas and eggs.
Mix well and pour into cheesecake dish or your prepared crust.
Bake for 45 minutes, or until browned and set.
Cool on a rack.
Roasted Orange Hokkaido Squash


Ingredients:
olive oil, coarse sea salt, ground cayenne pepper, fresh rosemary

Directions:
Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
Cut the quarters into thick slices.
Arrange the slices in one layer on a baking try, drizzle with olive oil and sprinkle with sea salt and cayenne pepper. Toss (with hands] to coat each slice with oil, salt and cayenne pepper. Add torn rosemary sprigs.
Roast the slices in the oven at 200°C for 20 to 30 minutes, flipping them midway during baking, until they’re cooked through and golden.
Serve as a side dish to meat roasts.
Pizza Salad Pita Pockets


Ingredients:
romaine lettuce, cherry tomatoes, red onion, mozzarella cheese, red wine vinegar, garlic powder

Directions:
In a medium mixing bowl, stir together the cherry tomatoes, red onion, mushrooms, pepperoni, pizza sauce, mozzarella cheese, vinegar and garlic powder.
Warm in the microwave for 1 minute.
Cut each pita in half and warm in the microwave, about 30 seconds.
Stuff each with a lettuce leaf; fill each pita with the pizza salad and serve.