xiaoxl/recipe_data huggingface dataset:
Fresh Peach Dessert


Ingredients:
graham cracker squares, butter, sugar, vanilla pudding mix, peach gelatin, water

Directions:
In a medium sauce pan, combine dry pudding mix, jello powder and water.
Stir and heat to a boil.  Let it boil for one minute.
Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
Peel and cut up peaches (or fruit of choice] and set aside.
Remove cooled Jello from the fridge and fold in the cool whip topping.  Next fold in fresh fruit. Place back in fridge.
Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
Remove Jello mixture and pour into the crust.  Place back in fridge to continue firming up, about another hour.
Serve with whipped topping.
Avocado Tequila Salad


Ingredients:
avocados, diced tomato, fresh cilantro, lime juice, salt

Directions:
In a medium bowl, combine avocados, tomatoes, cilantro, lime juice, tequila (if desired] and salt; toss gently.
Cover surface with plastic wrap; chill until ready to serve.
Slow Cooker Honey Garlic Chicken


Ingredients:
chicken breasts, low sodium soy sauce, honey, hoisin sauce, fresh ginger, garlic cloves, onion, cornstarch, green onions, sesame seeds

Directions:
Combine soy sauce, honey, blackberry jam, hoisin sauce, fresh ginger, garlic, chopped onion and chili flakes.
Place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours.
Remove chicken from slow cooker and shred, set aside.
In a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture and stir until thickened. Let boil 1 minute.
Pour sauce over shredded chicken and stir to combine.
Serve over rice with desired toppings.
Edamame and Corn Salsa


Ingredients:
edamame, corn, roma tomatoes, cilantro, garlic clove, red onion, jalapeno chile, olive oil, lime juice

Directions:
Combine all ingredients in a bowl., refrigerate for at least two hours., Serve with pita chips or tortilla chips.
Vegetable T-Bone Soup


Ingredients:
extra virgin olive oil, carrot, celery, red bell pepper, yellow bell pepper, fresh garlic, fine sea salt, fresh ground black pepper, red wine, yukon gold potatoes, roma tomatoes, fresh corn kernels, fresh peas, fresh green beans, rosemary, fresh thyme, winter savory, fresh cilantro, red swiss chard, fresh parsley

Directions:
In a Dutch oven heat 2-tablespoons olive oil. Season steaks 1-teaspoon salt, 1-teaspoon black pepper and cook rare.
Remove steaks, de-bone and cut to a medium dice. Reserve T-Bones for soup.
Add remaining olive oil, onions, carrots, celery, bell peppers, garlic, bay leaves, steak, bones and sauté 4-6 minutes.
Add Sierra Roja wine and reduce by one-half.
Add beef stock potatoes, tomatoes, corn, peas, green beans and herbs. Bring to a full boil and reduce to simmer for 20-minutes uncovered. Remove T-Bones, bay leaves and discard.
Remove from heat, add Red Swiss chard, stir and let stand for 5 -minutes.
Reseason with salt and pepper to taste. Serve soup in warm bowls.
Garnish with fresh Rosemary.
*Agua Dulce Winery,  Agua Dulce, Ca.
Mom's Date Squares


Ingredients:
oats, flour, butter, baking soda, brown sugar, dates, white sugar, water, lemon juice

Directions:
Filling:
Combine all ingredients and simmer until thickened (don't burn] Set aside and cool.
Base:
Lightly grease a 9x9-inch pan.
Sift and mix together flour and soda.
Combine sugar and oats to flour mixture.
Work in butter with fingertips.
Pat 1/2 of the mixture onto bottom of pan.
Spread filling on patted mixture.
Put remaining mixture on top of filling and pat lightly.  Bake in 375°F oven for 45 minutes.
Cut when cool.
Cinnamon Nut Flatbread


Ingredients:
butter, sugar, walnuts, cinnamon, powdered sugar, milk

Directions:
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10x15-inch rectangle. Place dough on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and spread with softened butter.
Combine sugar, nuts and cinnamon and sprinkle over the buttered dough. Bake at 375°F 12-15 minutes or until golden brown on the edges. Combine glaze ingredients and drizzle over warm flat bread.
Canton Chicken and Rice


Ingredients:
scallions, garlic clove, fresh ginger, soy sauce, dry sherry, cider vinegar, honey, cayenne pepper, sugar, cooked rice

Directions:
Spray wok or skillet with cooking spray. Heat over medium until hot.
Add chicken, scallions, garlic, and ginger and stir-fry until chicken is nicely browned; 4-5 minutes.
Combine remaining ingredients (except rice] and stir into chicken, and cook 3-4 minutes.
Serve over rice.
It's a Wrap! Egg Salad


Ingredients:
eggs, peas, scallions, red bell peppers, chipotle pepper, garlic clove, mayonnaise, fresh spinach leaves, tomatoes, flour tortillas

Directions:
Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
Frosted Sandwich Loaf
Category: main-dish
By EWEDIN31

This recipe is very versatile as you can use many different fillings, including thin sliced meats, seafood salad--or make up one of your own. You may use less salad dressing, if you like, in the spreads.

Ingredients:
2 cups fully cooked ground ham
½ cup creamy salad dressing (e.g. Miracle Whip)
3 tablespoons sweet pickle relish
1 tablespoon grated onion
2 cups ground bologna
3 tablespoons sweet pickle relish
½ cup creamy salad dressing (e.g. Miracle Whip)
1 (8 ounce) package cream cheese, softened
⅓ cup finely chopped walnuts
3 tablespoons pimento-stuffed green olives, chopped
2 tablespoons milk
2 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
3 tablespoons creamy salad dressing (e.g. Miracle Whip)
⅛ teaspoon onion salt
⅛ teaspoon garlic salt
⅛ teaspoon celery salt
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk, or as needed
1 (1 pound) loaf white bread, sliced horizontally
4 medium sweet pickles, chopped
1 (2 ounce) bottle diced pimento, drained

Directions:
In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator. In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator. In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator. In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator. Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier. Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

Prep time: 1 hr
Total time: 1 hr 30 mins
Yields: 24 servings

Calories: 351.9
Fat: 27.3 g
Saturated fat: 13.3 g
Carbohydrates: 15.1 g
Sugars: 4.8 g
Dietary fiber: 0.7 g
Protein: 11.8 g
Cholesterol: 73.8 mg
Sodium: 653.7 mg
Tanya's Jamaican Spice Bread
Category: bread
By Tanya

A simple, moist, and tasty spice bun recipe that the whole family will love. Jamaican spice bun is best enjoyed with aged Cheddar cheese.

Ingredients:
3 ¼ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 pinch salt
1  egg
1 cup milk
⅓ cup beer (such as Heineken®)
1 ¾ cups brown sugar
½ cup melted butter
1 teaspoon browning sauce
1 teaspoon vanilla extract
1 teaspoon lime juice
1 cup raisins
½ cup brown sugar
½ cup water

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans. Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs 30 mins
Yields: 20 8x4-inch loaves

Calories: 244.5
Fat: 5.4 g
Saturated fat: 3.2 g
Carbohydrates: 46.9 g
Sugars: 29 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 22.5 mg
Sodium: 147.3 mg
Mini Spam Sandwiches
Category: meat-and-poultry
By ILUVFOOD4

This is a simple and fast recipe that is great for snacking! Spam is a Hawaiian favorite, and you'll know why after eating these!

Ingredients:
10 slices white bread, lightly toasted
½ cup creamy salad dressing, e.g. Miracle Whip ™
1 (12 ounce) container Spam™ sliced into 1/4 inch thick slices
10 slices Cheddar cheese
10  thin pineapple slices

Directions:
Spread a thin layer of salad dressing on one side of each slice of bread. Place two slices of Spam side by side on 5 of the slices of bread. They should cover the slices perfectly. Place two slices of cheese over each layer of Spam, so that they cover the whole slice of bread. Place slices of pineapple over the cheese, trimming square to fit the sandwiches. Top with remaining slices of bread with the salad dressing on the inside. Trim the crusts if desired, and cut each sandwich into 4 equal squares.

Prep time: 20 mins
Total time: 20 mins
Yields: 20 tea sandwiches

Calories: 174.5
Fat: 11.3 g
Saturated fat: 4.9 g
Carbohydrates: 11.5 g
Sugars: 4.2 g
Dietary fiber: 0.7 g
Protein: 6.9 g
Cholesterol: 28.6 mg
Sodium: 453.4 mg
Honey Nut Acorn squash


Ingredients:
acorn squash, butter, margarine, honey, pecans, walnuts, raisins, Worcestershire sauce

Directions:
Heat the oven to 400F.
Place squash, seeds still in, cut side up on a cookie sheet and bake for 45 minutes or until soft.
Remove from oven and scoop out the seeds and fibers.
Mix remaining ingredients and distribute evenly into the cavity of each squash.
Return to oven for apprx 10 minutes.
Serve.
Steamed Sugar Snap Peas With Wasabi Butter


Ingredients:
butter, wasabi powder, sugar snap pea, water, salt

Directions:
Stir together softened butter and wasabi powder until well combined.
Microwave sugar snap peas with water, covered, at HIGH 3 to 4 minutes, until crisp-tender.  (If using frozen sugar snap peas, microwave without any water].
Toss with wasabi butter.
Sprinkle with salt.
Copycat Bang Bang Shrimp®
Category: appetizers-and-snacks
By linzleel

Just like the appetizer at Bonefish Grill®!

Ingredients:
½ cup mayonnaise
¼ cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½ cup cornstarch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8  lettuce leaves
1 bunch green onion, chopped, or to taste

Directions:
Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat. Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

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

Calories: 588
Fat: 45 g
Saturated fat: 6.4 g
Carbohydrates: 27 g
Sugars: 7.1 g
Dietary fiber: 2.4 g
Protein: 20.1 g
Cholesterol: 183 mg
Sodium: 579 mg
Tomatoes With Feta Cheese - Martha Stewart


Ingredients:
plum tomatoes, yellow cherry tomato, feta cheese, black pepper

Directions:
Place tomatoes in a serving bowl and toss gently with vinegar., Season to taste., Arrange cheese on top.
Aussie Beachcomber (Australian Mai Tai Cocktail)


Ingredients:
spiced rum, Cointreau liqueur, orgeat syrup, lime, mint, pineapple, fresh pineapple

Directions:
Precool a Low-Ball glass with ice.
Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice]. Shake vigorously and pour into the Low-Ball glass over ice.
Serve with a cocktail spear of mulled pineapple or fresh pineapple chunks.
Stuffed Mussels (Turkish)


Ingredients:
mussels, olive oil, short-grain rice, sugar, tomatoes, cinnamon, allspice, nutmeg, clove, currants, lemon, onions

Directions:
Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
Preserve the liquid from mussels.
Rinse the opened mussels well with water.
Chop onion and sauté in olive oil with pine nut for 15 minutes.
Add rice; sauté further 15 minutes stirring.
Add tomato; sauté further 5 minutes stirring.
Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid]. Cook for 15 minute.
Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.
Serve with lemon.
Baked Cabbage (Bulgaria)


Ingredients:
cabbage, paprika, fresh ground black pepper, vinegar, water, salt, tomatoes, bell pepper

Directions:
Mix the cabbage with the peppers and tomatoes, add the spices, oil, vinegar and water and transfer to a baking dish.
Bake for 1 to 2 hours (after the first hour, keep checking to make sure that the top of the dish doesn't burn] or until the cabbage is soft.
Louvia (Black - Eyed Peas Stew)


Ingredients:
dried black-eyed peas, water, onions, garlic cloves, fresh dill, fresh parsley, fresh tomatoes, tomato paste, olive oil, salt

Directions:
Wash the peas and boil them in a pot with water and salt for 45 minutes. Drain them.
In another pot put the olive oil and the onion. Stir and cook for 2-3 minutes. Then add the garlic, the tomatoes, the tomato paste, the parsley and the dill. Let them cook in medium hear  for 30 minutes. Add some salt.
Add the peas to the sauce, mix and cook in low heat for 15 minutes.
Indian - Pilau Rice


Ingredients:
basmati rice, ghee, cardamom pods, whole cloves, black peppercorns, salt, saffron thread, water

Directions:
Rinse the basmati rice for several changes of water, until the water runs clear.
Leave the rice to soak for 30 minutes. Drain and then set aside until ready to cook.
Heat the ghee in a large heavy-based saucepan.
Add the cardamons, cloves and peppercorns. Fry, stirring for one minute.
Add the rice andstir-fry for a further 2 minutes.
Add theremaining ingredients to the rice mixture and reduce the heat.
Cover the saucepan and leave to simmer over a low heat for 20 minutes, until all the water has evaporated.
Transfer the rice to a large, warmed serving dish and serve hot.
Best Ever Creamy Soup
Category: soups-stews-and-chili
By AMEHNEY

Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!

Ingredients:
¼ cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes  chicken bouillon
2 cups shredded Cheddar cheese

Directions:
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water. Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 323.8
Fat: 12.1 g
Saturated fat: 7.4 g
Carbohydrates: 43.7 g
Sugars: 5.2 g
Dietary fiber: 7.6 g
Protein: 13.1 g
Cholesterol: 34.6 mg
Sodium: 804.3 mg
Sour Cream Dough for Pierogi
Category: main-dish
By Courtney S.

A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut.

Ingredients:
6 cups all-purpose flour, or more as needed
2 teaspoons salt
3  eggs
½ cup sour cream
¼ cup milk, or more as needed

Directions:
Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 dough recipe

Calories: 67.1
Fat: 1 g
Saturated fat: 0.4 g
Carbohydrates: 12.1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 2.1 g
Cholesterol: 12.8 mg
Sodium: 103.4 mg
Sopa De Lima (Mexican Lime Soup)
Category: soups-stews-and-chili
By Amatre

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa.  Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Ingredients:
9 cups chicken broth
5  skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4  green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6  limes, juiced
½  lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Directions:
Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot. Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 217.3
Fat: 7.2 g
Saturated fat: 1.1 g
Carbohydrates: 21.8 g
Sugars: 5.1 g
Dietary fiber: 3.8 g
Protein: 18.3 g
Cholesterol: 44.8 mg
Sodium: 1693.4 mg
Guava Chiffon Cake


Ingredients:
cake flour, sugar, baking powder, salt, water, frozen guava juice concentrate, vanilla, cream of tartar, sugar, sugar, frozen guava juice concentrate, vanilla, cornstarch, water, salt, guava juice, lemon juice, butter

Directions:
FOR CAKE:
Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan.
To make batter, sift together cake flour, sugar, baking powder and salt.
Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.
FOR MERINGUE:  Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.
Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
FOR GUAVA CHIFFON FROSTING:
Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
FOR GUAVA TOPPING:
Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
1900 Park Fare Bread Pudding (Disney)


Ingredients:
eggs, granulated sugar, heavy cream, salt, ground cinnamon, butter

Directions:
Place cubed bread in loaf pan.
In a mixing bowl, combine eggs and sugar. Mix well.
Add cream, salt and cinnamon.  Mix well.
Pour custard over bread cubes. Press down so custard soaks in well.
Place soft butter on top of bread. Bake in a water bath at 325 degrees for approximately one hour until golden brown and custard is firm.
Serve with vanilla sauce.
Bacon Cheeseburger Soup ( Paula Deen )


Ingredients:
bacon, onion, garlic, low sodium chicken broth, diced tomatoes, Worcestershire sauce

Directions:
In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.
Antipasto for Dinner


Ingredients:
olive oil, rice vinegar, red wine vinegar, dried oregano, dry mustard, dried basil, paprika, pepper, garbanzo beans, onion, garlic clove, green beans, asparagus, mushrooms, broccoli floret, bell pepper, lowfat mozzarella cheese, albacore tuna in water

Directions:
Mix together first nine ingredients (oil, vinegars, and seasonings].
Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.
Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.
To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.
Remove onion and garlic from garbonzos. Drain marinade and reserve.
Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl].
Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.
Combine reserved marinade and dressing; pour over antipasto.
Serve room temperature.