xiaoxl/recipe_data huggingface dataset:
Forager's Wild Greens & Mushrooms Chiled Soup


Ingredients:
chicken broth, romaine lettuce, watercress, arugula, spinach, amaranth, mushrooms, dried porcini mushrooms, chives, fresh dill, lemon juice, ground ginger, salt, pepper, sugar, olive oil

Directions:
Place half the chicken broth and the lettuce in your blender, and blend on low till incorporated.
Add the argula, spinach, and remaining broth, and blend. For a true forager's soup, use wild greens such as the peppery Shepherd’s purse, wild mustard greens, or wild radish greens instead of the watercress/arugula, vitamin-rich amaranth instead of spinach, or sorrel for a more lemony flavor (you might then want to skip the added lemon juice]. Swiss chard or dandelion greens can also be used if you like bitter flavors, though you may want to boil them first to remove some of the bitterness. Purslane (besides being incredibly rich in omega-3s] will make for a thicker, more glutinous texture, and will also add a mild, lemony tang.
Add the fresh and dried mushrooms, including the liquid in which the porcini mushrooms (aka ceps or boletus] were soaked, and blend. If you have fresh wild mushrooms or other types of dried mushrooms, feel free to use those instead. Fresh chanterelles are a great addition, but be aware that dried, they will add a bitter flavor.
Add herbs, spices and seasonings to taste, as well as the olive oil, and blend. If you don't like dill or coriander, they can be replaced with parsley or cilantro. A touch of cumin is also a nice addition, if you prefer an earthier flavor.
Serve chilled, with about three tablespoons of Greek yogurt stirred into each bowl.
Orange Scones with Orange Glaze
Category: bread
By erika925925

Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.

Ingredients:
cooking spray
1 ⅓ cups all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ stick cold unsalted butter, cubed
2 ½ tablespoons orange zest
6 tablespoons orange juice
1 medium egg
1 ½ tablespoons white vinegar
1 tablespoon milk, or as needed
½ cup confectioners' sugar
2 tablespoons confectioners' sugar
4 teaspoons orange juice
1 tablespoon orange zest

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray. Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest. Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky. Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar. Bake in the preheated oven until golden brown, about 10 minutes. Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest. Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 scones

Calories: 195.7
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 31 g
Sugars: 14 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 38.6 mg
Sodium: 177.6 mg
Bacon and Noodles


Ingredients:
bacon, cheddar cheese, sour cream, onion, butter

Directions:
Heat oven to 375 degrees.
Fry the bacon until it's crispy, drain on paper towels and crumble.
Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
Repeat these layers 3 more times.
Bake the casserole in preheated oven, uncovered for 30 minutes.
Aussie Pumpkin Scones


Ingredients:
butter, sugar, egg, self rising flour, pumpkin, milk, sugar

Directions:
cream butter and sugar., add egg., add pumpkin, add flour, mix just until done, form into circle on greased cookie sheet, cut into 12 scones, brush with milk., sprinkle on sugar, top with flaked almonds, bake in hot oven 450 degrees  10 minutes or until done.
Big Star Meatloaf


Ingredients:
ground beef, garlic cloves, dried thyme, Worcestershire sauce, eggs

Directions:
Preheat oven to 325°F.
In large bowl, mix steak sauce, ground beef, garlic, thyme, Worcestershire sauce, eggs, and steak seasoning until well blended.  Then, add bread crumbs and mix until incorporated.
Place in a 9 x 13-inch casserole dish and shape into a loaf.  Add water to pan to come up to 1/4-inch of the meat loaf.
Bake for 50 minutes or until done.
Marinated Pork Strips
Category: appetizers-and-snacks
By RC2STEP

An easy and unique use of pork; it always gets rave reviews.

Ingredients:
½ cup soy sauce
3 tablespoons white sugar
2 tablespoons minced onion
2 cloves garlic, minced
2 teaspoons ground ginger
¼ cup sesame seeds
2 tablespoons vegetable oil
1 pound pork tenderloin

Directions:
In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil.  Add pork, and turn to coat.  Cover, and refrigerate for 3 hours, turning and basting often. Preheat oven to 375 degrees F (190 degrees C). Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices. While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

Prep time: 5 mins
Cook time: 45 mins
Total time: 3 hrs 55 mins
Yields: 8 servings

Calories: 135.9
Fat: 7 g
Saturated fat: 1.2 g
Carbohydrates: 7.8 g
Sugars: 5.1 g
Dietary fiber: 0.8 g
Protein: 10.7 g
Cholesterol: 24.5 mg
Sodium: 922 mg
Fresh Tomato Shrimp Pasta
Category: world-cuisine
By Lisa Nichols

Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.

Ingredients:
8 ounces dry fettuccine pasta
3 cloves garlic
½  sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp - peeled and deveined
8 ounces fresh mozzarella cheese, diced

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain. In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally. Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

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

Calories: 651
Fat: 28.5 g
Saturated fat: 10.6 g
Carbohydrates: 52.2 g
Sugars: 5.7 g
Dietary fiber: 3.9 g
Protein: 43.8 g
Cholesterol: 265.9 mg
Sodium: 357.5 mg
Apple Butter (Bread Machine)


Ingredients:
applesauce, sugar, brown sugar, ground cinnamon, ground allspice, ground cloves

Directions:
Place all ingredients in bread pan. Set to jam cycle and start.
After cycle is finished, pour into containers and refrigerate.
Note: Commercial applesauces vary greatly in the amount of moisture. If the consistency is not thick enough for you, run it through the jam cycle again, checking a few times for consistency. Several reviewers mention having to do this.
Danish Tomatoes


Ingredients:
tomatoes, brown sugar, wine vinegar, salt, parsley

Directions:
Peel tomatoes and cut into thick slices.
Arrange in layers in a shallow dish, sprinkling with brown sugar, vinegar,and salt.
Cover tightly and chill several hours.
Arrange slices in slightly overlapping circles on a platter and garnish with parsley or onion tops.
Surround with crisp greens, if wanted.
Makes 4 to 6 servings.
And the Beet Goes On


Ingredients:
carrots, celery, beet

Directions:
Wash and trim vegetables., Juice carrots and celery first, then juice beet., Stir and drink! Enjoy!
Million Dollar Cake
Category: desserts
By Glenda

A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.

Ingredients:
1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 ½ cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the  top of cake. Mix in the dry pudding mix.  Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting.  Place another layer cut side down on the first one, and top with more frosting.  Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.  Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 9 hrs 55 mins
Yields: 1 (8 or 9 inch) layer cake

Calories: 451.5
Fat: 16.4 g
Saturated fat: 9 g
Carbohydrates: 73.9 g
Sugars: 55.9 g
Dietary fiber: 1.2 g
Protein: 3.8 g
Cholesterol: 21.7 mg
Sodium: 464.9 mg
Wheat-Free Date Squares


Ingredients:
quick oats, baking soda, butter, salt, dates, water, vanilla

Directions:
Mix dry (first 7] ingredients together.
Boil 1 lb. (or more] dates with a pinch of salt and water level to top of dates. Boil 5-10 minutes—until dates become mushy and water is absorbed. Cool slightly and add 1 teaspoons vanilla.
Place half of oat mixture in a lightly greased 9 x 12-inch pan and press down lightly, spread dates over, then top with remaining oat mixture pressing down lightly.
Bake at 375ºF for 20 minutes or until lightly browned.
Olive Garden Salad Mix


Ingredients:
red onions, black olives, crouton, roma tomatoes, parmesan cheese

Directions:
Place the bag of salad mix into a large salad bowl.
Layer the remaining ingredients over the salad mix in the order they are listed above.
Serve with recipe #15220.
Creamy Pimento Cheese
Category: appetizers-and-snacks
By KANDRSMOM

This is the best pimento cheese you will ever have! Its creamy texture makes it excellent for sandwiches or for eating on crackers. Serve at room temperature.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 cups shredded extra-sharp Cheddar cheese
⅓ cup mayonnaise
1 pinch garlic powder
1 (4 ounce) jar diced pimentos, drained

Directions:
Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 1/2 cups

Calories: 221.4
Fat: 20.8 g
Saturated fat: 9.8 g
Carbohydrates: 2.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 7.5 g
Cholesterol: 51.3 mg
Sodium: 253 mg
Lavash


Ingredients:
all-purpose flour, whole wheat flour, vegetable shortening, salt, sugar, water, eggs, unsalted butter, garlic, sesame seeds, black sesame seeds, sunflower seeds, asiago cheese

Directions:
Mix together flours, shortening, salt, and sugar in mixer using dough hook attachment at medium speed until mixture resembles coarse meal. Add water and egg and mix 5 minutes (dough will be very sticky]. Scrape down side of bowl and cover with plastic wrap, then let stand at warm room temperature at least 1 and up to 4 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Stir together butter (2 tablespoons] and garlic. Lightly brush baking pans with additional melted butter.
Turn out dough onto a well-floured surface and dust generously with flour, then divide dough into 2 equal portions. Roll out 1 portion of dough with a lightly floured rolling pin into a roughly 10- by 7-inch rectangle. (Dough will be very soft.] Dust backs of your hands with flour and slide them under dough. Working over 1 of the baking pans, gently stretch dough as evenly as possible to fit into pan. Pull sides and corners of dough to cover bottom of pan evenly. (Sides of dough may be slightly thicker than center.] Repair any holes in dough by pinching and pressing dough together. Repeat with second piece of dough and other baking pan.
Brush surface of dough lightly with garlic butter (be careful not to tear the dough], then sprinkle evenly with sesame seeds, lightly pressing to help them adhere. Sprinkle with cheese.
Bake, switching position of baking pans in oven and rotating them 180 degrees halfway through baking, until golden, 25 to 35 minutes total.
Cool lavash in pans on racks, about 15 minutes. (Lavash will crisp as it cools.] Break into pieces to serve.
Gingersnap Pumpkin Dessert


Ingredients:
butter, egg, cream cheese, brown sugar, eggs, pumpkin, milk, ground cinnamon, ground nutmeg, vanilla extract, sugar, butter, pecans

Directions:
Crust:.
Set aside 1 cup cake mix for topping.
Combine gingersnap crumbs, and remaining cake mix.
Stir in egg and butter, mix well.
Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
Filling:.
Beat cream cheese and brown sugar in a large mixing bowl until smooth.
Beat in eggs.
Add the pumpkin, milk, spices, and vanilla and mix well.
Pour over crust.
Topping:.
Combine gingersnap crumbs, sugar, and reserved cake mix.
Cut in butter until crumbly.
Stir in pecans.
Sprinkle over filling.
Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
Cool on a wire rack for 1 1/2 hours.
If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both.  Even use cookie crumbs over whipped cream.
Store in refrigerator.
When I made this, mine baked for 2 hours.
Frozen Lemon Sherbet in Lemon Shells


Ingredients:
lemons, sugar, salt, lemon juice, lemon rind, sugar

Directions:
Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.
To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.
Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.
Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.
O.j. Sarah's Granola


Ingredients:
honey, vanilla extract, rolled oats, sunflower seeds

Directions:
Combine oil, honey and vanilla and bring to a boil; remove from heat.
Combine oats, bran, sunflower seeds and coconut in a large pan (I use a disposable aluminun roasting pan]; pour hot oil mixture over oat mixture and stir well.
Spread in an even layer and bake at 350 F, stirring occasionally (every 10 to 15 minutes], until golden brown; this takes about 1 hour.
Stir in the dried blueberries after removing the granola from the oven.
Store in a large airtight container, or freeze portions in ziplock bags.
"jiffy" Deluxe Pizza Sticks


Ingredients:
garlic powder, tap water, mozzarella cheese, parmesan cheese, margarine, butter, garlic powder

Directions:
Preheat oven to 375 degrees, grease one baking sheet.
Mix pizza crust mix, garlic powder, pepperoni and mozzarella cheese.
Add hot water and mix well.
Spread Parmesan cheese onto greased baking sheet.
Drop dough onto parmesan cheese and knead dough into cheese to reduce stickiness.
Roll dough out on same pan, to 1/2 inch thickness.
Using a pizza slicer, cut dough into 1 inch strips , but don't separate.
Bake 15-18 minutes and remove from oven.
Mix topping ingredients and spread over hot breadsticks.
Easy and Crispy Chicken


Ingredients:
skinless chicken pieces, buttermilk, herb seasoned stuffing mix, parmesan cheese, salt, ground black pepper, butter

Directions:
Soak chicken in buttermilk 8 hours. Drain and discard buttermilk.
Process stuffing mix and next 4 ingredients in a food processor or blender until fine crumbs.
Dip chicken pieces in butter; roll in stuffing mixture until well coated. Place chicken on a baking sheet.
Bake at 350° for 1 hour and 10 minutes or until golden brown and chicken is no longer pink.
Pierce Brosnan's Penne Pasta


Ingredients:
olive oil, portabella mushrooms, garlic cloves, Italian parsley, white wine, tomatoes, penne pasta, parmigiano-reggiano cheese

Directions:
Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.
Add wine and let simmer until wine begins to evaporate ( about 5 min.], add tomatoes and cook another 8-10 minutes.
Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.
Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.
Place on serving dishes, and offer extra parmigiano cheese as desired.
Curried Couscous with Asparagus and Bleu Cheese
Category: pasta-and-noodles
By Ginny Maziarka

Bursting with myriad flavors, every bite is a surprise! No meat entree? No problem. This may be served as a side or main dish. Nice touch for a luncheon!

Ingredients:
2 ¾ cups water, divided
2 cups uncooked couscous
½ cup raisins
1 ½ tablespoons olive oil
1 ½ cups fresh asparagus tips and pieces
½ cup thinly sliced green onions
⅓ cup shredded carrots
2 tablespoons white wine vinegar
1 tablespoon white sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger root
¾ teaspoon salt
3 ounces crumbled blue cheese
¼ cup sunflower kernels

Directions:
Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes. Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork. Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes. Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 395.3
Fat: 11.1 g
Saturated fat: 3.5 g
Carbohydrates: 62.1 g
Sugars: 11.6 g
Dietary fiber: 5.2 g
Protein: 13.1 g
Cholesterol: 10.6 mg
Sodium: 507.5 mg
Easy Grilled Shrimp Marinade
Category: seafood
By Gustavo'sCupcake

Easy marinade for flavorful shrimp with a little kick. My family loves these and the marinade is also great on grilled steak. Serve with a salad and grilled potatoes for a yummy dinner or by themselves as a great appetizer.

Ingredients:
⅓ cup olive oil
¼ cup ketchup
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
1 tablespoon dried cilantro
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon cayenne pepper
2 pounds large shrimp, peeled and deveined
metal skewers

Directions:
Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour. Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers. Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 2 pounds shrimp

Calories: 181.8
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 3.5 g
Sugars: 2.3 g
Dietary fiber: 0.2 g
Protein: 18.9 g
Cholesterol: 172.8 mg
Sodium: 429.5 mg
Very Popular Bubble Tea
Category: drinks
By skybaby

Bubble tea is very popular, especially to Asians, but now, more and more people from different backgrounds like the taste of it.  I'm no expert at this, but I do know how to make it.  It's simple but some of the ingredients may be a little tough to find.  Just be patient and look for them in Chinese grocery stores.  It is worth the trouble!

Ingredients:
1 teaspoon white sugar
⅓ cup pearl tapioca
1 cup brewed black tea
2 tablespoons milk
4 teaspoons white sugar
1 cup ice cubes

Directions:
In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca.  Cook for about 20  minutes.  Rinse, drain, and refrigerate until chilled. Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker.  Stir until the sugar has dissolved and the milk is well mixed in.  Add the ice cubes, and shake so the whole drink can get cold.  Pour into a glass, and add tapioca.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 1 serving

Calories: 279.6
Fat: 0.6 g
Saturated fat: 0.4 g
Carbohydrates: 67.9 g
Sugars: 23.9 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 2.4 mg
Sodium: 20.1 mg
Buenos Aires Press Sandwich


Ingredients:
fresh basil, tomatoes, sun-dried tomatoes, butter

Directions:
Split the bread in half lengthwise and place a layer of brie on top of the bottom half of the loaf.
Top with a layer of tomatoes and fresh basil.
Replace the top layer of bread and brush with butter.
Press the sandwich into a panini grill and grill until toasted.
Cut into serving pieces, can be served hot or cold.
Green Split Pea & Basil Salad


Ingredients:
water, farfalle pasta, water, green onions, grape tomatoes, fresh basil leaves, lemon, olive oil, garlic clove, oregano, lemon pepper

Directions:
Bring water to a boil and add split peas, reduce heat to a soft boil for approximately 25 minutes or until they are just tender.  Drain and rinse until cool while preparing the remainder of the salad.
Bring water to a boil, add pasta and reduce heat to a soft boil until pasta is cooked, but not over cooked.  Drain and rinse with cold water until cool.
In a small saucepan on medium heat, add olive oil, minced garlic and oregano.  Sauté until garlic becomes tender and slightly brown, approximately 3 minutes.  Remove from heat, add the lemon juice, stir together and set aside until cool.
Place all ingredients together and toss with dressing, add some shredded cheese if you like and it is ready to serve.