xiaoxl/recipe_data huggingface dataset:
Chicken and Spaghetti Noodle Casserole


Ingredients:
chicken breast, spaghetti noodles, milk, sour cream, mozzarella cheese

Directions:
Preheat oven to 350 degrees (farenheit].
Cook chicken breasts until no longer pink and shred.
Boil the spaghetti in a large pot of boiling salted water until al dente.
In a large bowl combine the soups, sour cream and milk until well blended, adding salt and pepper to taste.
Add the shredded chicken, cooked spaghetti and frozen vegetables, stir well to blend.
Pour mixture into a greased 9x13 inch baking dish.
Sprinkle cheese on top of mixture in dish.
Bake for 20 minutes or until cheese is melted and starting to brown slightly.
Pepper Jack Cheese Quick Bread


Ingredients:
all-purpose flour, monterey jack pepper cheese, sugar, baking powder, baking soda, salt, buttermilk, butter, margarine, eggs

Directions:
Grease the bottom of 9x5 inch loaf pan (bottom only] with vegetable shortening or cooking spray; set aside.
Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy].
Transfer batter to prepared pan.
Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
Cool for 5 minutes in the pan.
Loosen the bread from the pan by running a knife around the edges.
Turn bread out onto a wire rack.
Let cool for 30 minutes before cutting and serving.
Buttery Breakfast Banana Bread


Ingredients:
sugar, shortening, butter, eggs, milk, baking soda, hot water, flour, salt

Directions:
Mix all ingrediants and pour into a greased bread pan.
Bake at 300 for 1 hour and 15 minutes.
Test for doneness with a toothpick.  Sometimes it will need 10-15 more minutes.  Let cool before removing from pan.
Bacon-Cheddar Cheese Ball


Ingredients:
cream cheese, cheddar cheese, green onion, bacon, garlic clove, pimiento, fresh parsley, Tabasco sauce

Directions:
Combine all ingredients; mix well then form into a ball.
Cover with plastic wrap and efrigerate overnight to blend flavours.Delicious!
Buttery and Steamed Red Potatoes


Ingredients:
butter, salt, pepper

Directions:
Melt butter in a 12 inch skillet.
Add potatoes and stir.
Salt and pepper generously.
Cover and cook on low, shaking pan occasionally until potatoes are tender. (30 minutes or so].
Put on serving dish and serve -- .
Oven Baked Seafood Chowder #5FIX


Ingredients:
alfredo sauce mix, buttermilk

Directions:
1.	Place oven rack in center position and preheat oven to 400 degrees.
2.	 Mix potatoes and Alfredo sauce in a 3 quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes.
3.	Stir potatoes carefully with spatula without breaking.
4.	Fold seafood flakes in with potatoes.
5.	Pour buttermilk on top.
6.	Bake 15 additional minutes (20 in mountains] stirring gently occasionally.
Black and Red Mexican Slow Cooker Soup


Ingredients:
onions, carrots, garlic cloves, chicken broth, white sugar, frozen corn, kidney beans, black beans, stewed tomatoes, diced tomatoes, diced green chilies

Directions:
Combine everything in the pot, and cook on Low for about 8-9 hours., Garnish with grated cheese, sour cream, cilantro, etc., Freezes great., Crumbled sauteed chorizo is yummy in this.
South Beach Diet Sausage Veggie Breakfast Muffins


Ingredients:
Italian sausage, green peppers, onion, eggs, parmesan cheese

Directions:
NOTE: You can use egg substitute (I always keep a container handy].
Heat oven to 350.
Crumble your italian sauge in a skillet with NO oil until nicely browned. (you can also use the italian patties].
Drain on paper towels and set aside in bowl.
Chop your peppers and onion and saute in same skillet until soft. Add to your sausages and mix well.
Spray your muffin tins and fill 1/2 way with sausage mix. If using whole eggs, beat and pour just to barely cover mix in tins. If using egg substitute, just pour to just barely cover.
Sprinkle Parm cheese over top, this will form a nice crust.  Place muffin tin on top of large cookie sheet incase of dripping.
Bake for 10 - 15 minuters until slightly puffed.
There's no seasoning to add because the sausage is pre-seasoned. You can also make this with Turkey Sausage and use whatever veggies you like!
Whole Grain Healthy Banana Bread
Category: bread
By EILEENMA

Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits.  My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature.

Ingredients:
¾ cup SPLENDA® Sugar Blend
¾ cup flax seed meal
5  ripe bananas, mashed
¼ cup skim milk
¼ cup low-fat sour cream
2 teaspoons egg whites
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 261.5
Fat: 4.9 g
Saturated fat: 0.9 g
Carbohydrates: 48.3 g
Sugars: 22.2 g
Dietary fiber: 6.8 g
Protein: 6 g
Cholesterol: 2.5 mg
Sodium: 253.2 mg
Orange Herbed Pork Roast for the Crock Pot!


Ingredients:
garlic powder, ground ginger, dried thyme, pepper, chicken broth, sugar, lemon juice, soy sauce, cornstarch

Directions:
Trim fat from roast.  In small bowl, combine garlic powder, ginger, thyme, and pepper.  Rub spice mixture over entire roast.  In large skillet, brown roast on all sides in hot oil. Drain.
Transfer meat to slow cooker.  Combine chicken broth, sugar, lemon juice, soy sauce and orange peel. Pour over roast.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Transfer roast to serving platter, keep warm.  For sauce, pour juices into glass measuring cup, skim fat.  Add water to equal 2 cups.  Transfer to saucepan. Combine cornstarch and orange juice, stir into juices in saucepan.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more. Serve sauce with meat.
Enjoy!
Glace Icing - Shiny, Semi - Hard Icing for Cookies


Ingredients:
confectioners' sugar, milk, corn syrup

Directions:
In mixing bowl, thoroughly mix sugar and milk with a hand mixer.  The icing should be very soft and have a heavy cream texture.
Add corn syrup and mix until just combined.
Divide icing into several bowls and color using concentrated pastes for the best results.  Cover each bowl with plastic wrap until ready to use.
Note: The icing will last for up to 2 weeks in the fridge.  Put plastic wrap directly over the icing and seal the bowl with a tight fitting lid.    When ready to use, stir the icing until it has a flow consistency.  Can be made with water instead of milk.  Without milk it will last for 3 weeks in the fridge.  You do not need to refrigerate decorated cookies. I also guesstimated the yield.
Sugared Lime and Mango Cheeks


Ingredients:
mangoes, lime rind, lime juice, brown sugar

Directions:
Slice the cheeks from the two mangos. To do this you cut from top to bottom of the mango, feeling for the seed and slicing around it. Remove the cheeks as close to the seed as possible. Leave the skin on.
Lay the mango cheeks, skin side down onto a large plate.
Drizzle over the lime juice, graed lime rind and then sprinkle over the brown sugar.
Cook on a grill, flesh side down, until lightly browned.
Homemade Candy Corn


Ingredients:
sugar, white corn syrup, butter, vanilla, powdered sugar, salt, powdered milk

Directions:
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla.
In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape.
Chunky Ham Pot Pie


Ingredients:
butter, onion, new potato, sour cream, sharp cheddar cheese, milk, garlic powder, salt, pepper, ham

Directions:
Melt butter in a large skillet over medium heat; add onion.  Cook 10 minutes or until onion is tender and begins to brown, stirring often.
Cook broccoli according to package directions; drain well.
Cook chopped potato in boiling water to cover 10 minutes or until barely tender; drain.
Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onion, broccoli, potato, and ham.
Spoon ham mixture into a greased 3 1/2 quart casserole.
Unfold piecrust onto a lightly floured surface and press out fold lines.  Roll pastr to extend 3/4 inch beyond edges of casserole.  Place pastry over ham mixture.  Seal edges, and crimp.  Cut slits in top to allow steam to escape.
Bake, uncovered, at 400° for 45 minutes or until crust is golden.
Let stand 10 minutes before serving.
Tunisian Vegetable Stew


Ingredients:
onion, cabbage, salt, green pepper, diced tomatoes, chickpeas, raisins, currants, ground coriander, turmeric, cinnamon, lemon juice, salt

Directions:
Saute onions in stock for 5 minutes (or in oil, if you prefer].
Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed].
Add pepper and spices (I increase the amount of all the spices]; saute another minute.
Stir in tomatoes, chickpeas and raisins.
Simmer, covered, for 15 minutes till vegetables are tender.
Add lemon juice and salt to taste.
Serve over couscous (or rice, or another grain].
Persian Fruit  Salad  Desser Miveh


Ingredients:
oranges, apples, bananas, dates, grapes, dried fig, honey, mint

Directions:
Mix oranges, apples, bananas, dates, grapes, figs, apricots, and almonds.
Mix honey and orange juice together; pour over fruit; mix.
Cover and chill for several hours.
Garnish with mint if you like.
Marshmallow Fudge Cookies


Ingredients:
small marshmallows, graham cracker crumbs, sugar, salt, vanilla, butter, powdered sugar

Directions:
Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part --  you can't leave it- it can either stick or boil over].
Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat].
Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
Cut into squares and toss in powdered sugar.
Crock Pot Poblano Chili


Ingredients:
kidney beans, pinto beans, stewed tomatoes, onion, poblano chiles, olive oil, tomato sauce, chili powder, garlic powder, cumin, cayenne pepper

Directions:
Saute the onion and garlic in the olive oil until softened.
Place all ingredients in crock pot, and cook on low for 8-10 hours or until stew meat is fall apart tender.
If you like, you can serve it with diced onions, cheese, or sour cream.
Pulled Pork Grilled Cheese
Category: trusted-brands-recipes-and-tips
By Borden® Cheese

Smoke your own pork roast or use prepared pulled pork for these smoky, cheesy pulled pork sandwiches.

Ingredients:
2 tablespoons Borden® Butter
1 medium yellow onion, diced
1  jalapeno chile pepper, diced  (Optional)
1 cup ketchup
½ cup brown sugar
Liquid smoke, to taste
1 (3 pound) pork shoulder roast
1 (1 pound) loaf sourdough bread, sliced
16 slices Borden® Singles Sensations® Extra Sharp Cheddar
4 tablespoons Borden® Butter

Directions:
Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency. Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight. Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce. Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

Yields: 8 servings

Calories: 686.8
Fat: 35.9 g
Saturated fat: 18.5 g
Carbohydrates: 58 g
Sugars: 22.2 g
Dietary fiber: 1.7 g
Protein: 32.6 g
Cholesterol: 119.6 mg
Sodium: 1420.8 mg
Chocolate Chip Pound Cake
Category: desserts
By Marty Cope

Chocolate Chip Pound Cake is a big favorite of my family. Has a wonderful texture.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4  eggs
1 cup milk
3 (1 ounce) squares semisweet chocolate, grated
1 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 10 inch tube pan

Calories: 519.6
Fat: 32.2 g
Saturated fat: 8.4 g
Carbohydrates: 54.5 g
Sugars: 36.7 g
Dietary fiber: 1 g
Protein: 6.1 g
Cholesterol: 69.2 mg
Sodium: 452.4 mg
Turkish Delight (Chronicles of Narnia)


Ingredients:
granulated sugar, cold water, unflavored gelatin, orange, juice of, powdered sugar

Directions:
Soak gelatin in one-half cupful of the cold water for ten minutes.
Place sugar and remaining cold water in a saucepan and bring to the boiling point, add soaked gelatin and the juices of the orange and lemon.
Boil to 240°F on a candy thermometer, or soft ball stage(spoon a drop of this mixture into a glass of cold water and it should form a soft putty ball].
Add nutmeats and red food coloring until desired color is achieved.
Remove from heat and beat until creamy.
Turn into a bread pan that is lightly greased and placed in cold water to the depth of one inch.
Let stand until firm, turn out onto board, and cut into cubes. Roll in powdered sugar.
Chicken Cream Goulash


Ingredients:
boneless skinless chicken breast, onion, mushroom, paprika, chili powder, hot paprika, beef broth, sour cream, flour, salt

Directions:
Cut chicken breast into thin strips.
Peel and slice onions.
Wipe mushrooms clean and slice.
Heat oil in a large pan.
Add chicken and lightly brown.
Add onion and mushroom.
Season with paprika, chili powder and salt and saute for 5 minutes.
Remove pan from heat add the broth stirring to deglaze the pan.
Put pan back on heat  bring to boil then reduce heat and simmer for 12-15 minutes.
Stir flour into the sour cream.
Taste the goulash to make sure it has enough spice if not then add to your taste.
Add roasted peppers to and sour cream to pan and stir to mix well.
Bring back to boil for about a minute.
Can be served over rice or broad egg noodles.
Enjoy.
Michael's Slightly Salty Pickled Onions


Ingredients:
small onion, pickling salt, boiling water, pickling salt, boiling water, pickling salt, boiling water, water, vinegar, sugar

Directions:
Peel the onions.
Place them in a large crock.
Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
Let stand for 2 days in a cool spot, then drain them.
Make more brine, and pour it while hot over the onions.
Let stand for 2 more days, then drain them.
Put your jars in a canner, and cover with water.
Bring to a boil and boil 10 minutes.
Make more brine and this time add the onions, and boil them for 3 minutes.
Fill the hot sterilized jars with the drained onions.
Mix the vinegar, water and sugar.
Heat to boiling and pour over the onions.
Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes] and process in boiling water for 10-15 minutes.
Jars should be kept in a cool, dry, dark place until opened. Leave them at least a couple weeks. Once opened, store each jar in the fridge.
Lamb Cutlets With Cheesy Sweet Potato Bake


Ingredients:
sweet potatoes, eggs, skim milk, fresh ground black pepper, cheddar cheese, lamb cutlets, green beans, zucchini

Directions:
Preheat oven to 180C(fan forced].
Put the sweet potato in a large shallow microwave safe dish and add 60ml (1/4 cup] water and cover and cook on high (100%] for 7 minutes or until the sweet potato is just tender and drain well.
Put the eggs and milk in a small bowl and season with pepper and whisk to combine.
divide sweet potato between 2 x 250ml (1 cup] shallow ovenproof dishes and then pour egg mixture over the sweet potato.
Put the dishes on a baking tray and sprinkle with cheese and bake for 20 to 25 minute3s or until the egg is set and top is golden brown.
Meanwhile preheat a chargrill pan on medium high and spray each side of lamb cutlets with cooking spray and then cook on the chargrill pan for 1 1/2 to 2 minutes per side for medium or until cooked to your liking.
Transfer to a plate and set aside for 2 to 3 minutes to rest.
Serve the cutlets with the sweet potato bake and steamed vegetables.
Fancy Hamburgers


Ingredients:
butter, egg

Directions:
Place the ground chuck in a bowl, and add the egg. Mix the egg in with the meat, to make sure the meat is fully soaked.
Begin making your "Hamburgers.".
What I do is take about a handfull of hamburger meat, roll it into a ball and flatten out.
Next, pour bread crumbs out on a separate plate.
Dip the each hamburger on BOTH sides into the bread crumbs.
Cook in a frying pan with 2 - 3 tablespoons of butter on med-to med-low heat until fully cooked.
Enjoy!
Southern Fried Chicken
Category: meat-and-poultry
By Cindy Garrick

This recipe is originally from Alabama, and has been passed down for generations.

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Directions:
Season chicken pieces with salt, pepper, and paprika.  Roll in flour. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C).  Place chicken pieces in hot oil.  Cover, and fry until golden, turning once, 15 to 20 minutes.  Drain on paper towels.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 491.3
Fat: 32 g
Saturated fat: 6.7 g
Carbohydrates: 16.1 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 32.8 g
Cholesterol: 97 mg
Sodium: 93.7 mg
Thousand Island Dressing


Ingredients:
mayonnaise, ketchup, lemon juice, kosher salt, ground white pepper

Directions:
"Mix all in a bowl and stir until blended."
Italian Lemonade(Chicago USA)


Ingredients:
granulated sugar, fresh lemon juice, lemon

Directions:
Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice.
Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes.
Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer.
When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down.
Serve with a straw and a spoon.
Quick Tuna Casserole
Category: seafood
By Tresa Raymer

This is the quickest tuna casserole ever!  You can also 'fancy it up' by transferring it to a baking dish, topping it with fried onions, and broiling it for a few minutes.

Ingredients:
1 (7.25 ounce) package macaroni and cheese mix
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (9 ounce) can tuna, drained
1 (10 ounce) can peas, drained

Directions:
Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 362.7
Fat: 7.1 g
Saturated fat: 2.1 g
Carbohydrates: 46.1 g
Sugars: 8.4 g
Dietary fiber: 3.2 g
Protein: 28.1 g
Cholesterol: 26.3 mg
Sodium: 1062.2 mg
Simple and Delicious Buttercream Frosting
Category: desserts
By Denise

I decided on a whim yesterday that I wanted to make cupcakes for Canada Day. I didn't have time to buy frosting before getting ready for the fireworks show, so I ended up making my own with ingredients I already had. I was shocked at how quick and easy this was! This basic vanilla recipe makes enough to cover a dozen cupcakes, but feel free to double it (for cakes), triple it, add food coloring or different flavor extracts. If you find this too sweet, you can add a dash of salt to the milk or the vanilla. Personally I like it sweet, and I used salted butter, so I didn't find it necessary.

Ingredients:
5 tablespoons salted butter
5 tablespoons shortening
¾ teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons milk

Directions:
Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat the vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 172.9
Fat: 10.2 g
Saturated fat: 4.4 g
Carbohydrates: 21 g
Sugars: 20.6 g
Protein: 0.1 g
Cholesterol: 12.9 mg
Sodium: 35.4 mg
Spicy Bacon, Spinach and Artichoke Dip


Ingredients:
frozen spinach, cream cheese, mayonnaise, sour cream, cayenne pepper, bacon, artichoke bottoms

Directions:
Preheat oven to 400 degrees.
Defrost the frozen spinach in the microwave for about 5 minutes.  Carefully squeeze out as much water as possible and set aside.
Microwave the cream cheese for a minute.
Combine the cream cheese, mayonnaise, sour cream, cayenne and granulated garlic in a large bowl and mix well.
Add the spinach, bacon, artichoke bottoms and cheese.  Stir to combine.
Spread in a pie plate or small casserole dish.
Bake until bubbling and slightly browned on top, about 30 minutes.
Serve hot with crackers, pita chips or cocktail bread.
Yummy Bok Choy Salad
Category: salad
By SYS1

This is hands down the best salad that I've ever had.  It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.

Ingredients:
½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

Directions:
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce.  Close the lid, and shake until well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 458
Fat: 33.5 g
Saturated fat: 4.8 g
Carbohydrates: 35.9 g
Sugars: 18.7 g
Dietary fiber: 3.7 g
Protein: 6.4 g
Sodium: 867.6 mg