xiaoxl/recipe_data huggingface dataset:
Quick Berry Crisp


Ingredients:
berries, farina, sugar, baking powder, salt, egg, vanilla, butter

Directions:
Preheat the oven to 375°F.
Butter a round, 2-quart baking dish and pour in the fruit.
Mix the Farina, sugar, baking powder and salt together in a medium bowl.
Beat the egg with the vanilla and add it to the Farina mixture.
Mix well with a fork or fingertips until the dry ingredients are completely moistened.
Sprinkle the topping evenly over the fruit and pour the butter evenly over it.
Bake for 30 to 35 minutes or until the top is lightly brown.
Serve warm or at room temperature.
Tom Kha Gai
Category: soups-stews-and-chili
By Darcy Loo

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

Ingredients:
3 cups chicken broth
1 (14 ounce) can coconut milk
¼ cup sweet red chile sauce
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 (1 1/2 inch) piece fresh ginger, sliced
10  kaffir lime leaves, torn and bruised
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can straw mushrooms
1 cup coarsely chopped onion
1  zucchini, sliced
1  lemongrass stalk, chopped
1 bunch fresh basil, chopped

Directions:
Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes. Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 330.1
Fat: 17 g
Saturated fat: 13.1 g
Carbohydrates: 20.8 g
Sugars: 11.6 g
Dietary fiber: 4 g
Protein: 26.7 g
Cholesterol: 61 mg
Sodium: 1317.8 mg
Easy Chocolate Marshmallow Graham Squares (No Bake)


Ingredients:
butter, icing sugar, eggs, mini marshmallows, graham cracker

Directions:
Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking pan].
Line the graham crackers in the bottom of the baking dish (you might have to  cut some of them in half to fit in the dish].
In the microwave or on top of the stove in a small saucepan combine the chocolate chips, butter, 2 cups icing sugar and eggs; whisking over very low heat until blended; let cool slightly.
Add in the marshmallows; mix to combine.
Spread the mixture over the graham crackers in the baking dish.
Sprinkle with about 1/4 cup icing sugar, or as desired].
Chill.
Pesto
Category: side-dish
By ANDERVAL

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Ingredients:
3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley  (Optional)

Directions:
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender.  Blend to a smooth paste.  Add parsley if desired.

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

Calories: 91.5
Fat: 9 g
Saturated fat: 1.8 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 3.3 mg
Sodium: 59.1 mg
Feta Cheese (Tofu)


Ingredients:
extra firm tofu, white miso, apple cider vinegar, olive oil, nutritional yeast, garlic powder, salt

Directions:
Press water out of tofu. Place tofu between two paper towels and put something heavy on top. Let it sit for at least 1 hour.
Prepare marinade. Whisk together every ingredient in a bowl until nice and even.
Cut tofu into small cubes and add to a jar or an air-tight container. Add marinade and mix well together. Place jar in fridge and let tofu marinade for at least 8 hours.
After marinading keep the tofu covered with olive oil in the fridge in an air-tight jar to preserve it for 2-3 weeks.
Copycat Hamburger Helper Rice Oriental


Ingredients:
onion powder, garlic powder, seasoning salt, soy sauce, white rice, water

Directions:
Tip 1: Be sure to use extra lean ground beef (or chicken] so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.
Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.
Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.
In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.
Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes.  No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.
Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.
Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.
Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor.
Scandinavian Rye Muffins


Ingredients:
active dry yeast, light brown sugar, warm water, all-purpose flour, orange zest, salt, anise seed, ground cumin, caraway seed, unsalted butter, molasses, egg, sea salt

Directions:
Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.].
Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.] Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
Put oven rack in middle position and preheat oven to 350°F Butter muffin pans.
Stir down dough (it will be too sticky to punch down]. Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.] Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
Italian Country Style Ribs
Category: world-cuisine
By Annelle

This is a recipe that I came up with when I got tired of 'the same old thing'.  It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.

Ingredients:
3 pounds country style pork ribs
1 (32 ounce) jar spaghetti sauce
½ cup water
2 tablespoons olive oil

Directions:
Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

Yields: 4 to 6

Calories: 598.4
Fat: 35.3 g
Saturated fat: 11.2 g
Carbohydrates: 20.5 g
Sugars: 13.2 g
Dietary fiber: 3.9 g
Protein: 46.5 g
Cholesterol: 170.8 mg
Sodium: 755.2 mg
Cajun Ponchartrain Sauce
Category: side-dish
By Mitra Made This

My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.

Ingredients:
¼ cup butter
8  fresh mushrooms, sliced
8  medium shrimp - peeled and deveined
¼ cup whipping cream
garlic powder to taste
black pepper to taste
2 teaspoons Madeira wine

Directions:
In a medium saucepan, saute mushrooms in 1 teaspoon  butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl. In the same saucepan, melt the remaining 2 teaspoons butter.  Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper.  Simmer over very low heat until thick.  Just before serving, stir in wine.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 355.2
Fat: 34.7 g
Saturated fat: 21.5 g
Carbohydrates: 4.1 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 8 g
Cholesterol: 138.2 mg
Sodium: 214.3 mg
Balsamic-Glazed Pork Chops


Ingredients:
butter, olive oil, onion, fresh thyme, fresh rosemary, garlic cloves, honey

Directions:
Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by ½. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.
Lemon-Poppy Seed Waffles with Blueberry Sauce


Ingredients:
frozen blueberries, sugar, cornstarch, fresh lemon juice, all-purpose flour, sugar, poppy seeds, baking powder, baking soda, salt, eggs, buttermilk, unsalted butter, lemon, rind of

Directions:
For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
Simmer over medium heat until reduced to 2 cups, about 15 minutes.
Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
Add lemon juice.
Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
Cool slightly.
For Waffles: Whisk first 6 ingredients in large bowl to blend.
Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
Add buttermilk mixture to flour mixture all at once and whisk until just blended.
Let stand for about 15 minutes.
Preheat waffle iron according to manufacture's instructions.
Spoon batter onto waffle iron.
Cover and cook until golden and cooked through, about 7 minutes.
(Time will vary depending on waffle iron.] Repeat with remaining batter.
Serve immediately with warm blueberry sauce.
Spiced Orange and Cranberry Snacking Cake


Ingredients:
cake flour, baking powder, baking soda, salt, ground cloves, sour cream, eggs, pure vanilla extract, unsalted butter, sugar, orange zest, dried sweetened cranberries

Directions:
Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down  the sides.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.
Peach and Raspberry Crumble
Category: desserts
By Rex

A floral, summery, peach-raspberry crumble dessert great for any occasion.

Ingredients:
3  fresh peaches, pitted and sliced into equal crescents
1 pint fresh raspberries
¾ cup white sugar, divided
1 tablespoon ground cinnamon, divided
1  lemon, juiced
2 cups rolled oats
1 ¼ cups all-purpose flour
½ cup unsalted butter, cubed
¼ cup brown sugar
1 teaspoon salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl. Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy. Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture. Bake in the preheated oven until golden brown, about 35 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 10 servings

Calories: 305.3
Fat: 10.6 g
Saturated fat: 6 g
Carbohydrates: 50.5 g
Sugars: 23.8 g
Dietary fiber: 5.1 g
Protein: 4.3 g
Cholesterol: 24.4 mg
Sodium: 238.2 mg
Carrot-Orange Juice


Ingredients:
carrot juice, carrot juice, fresh ginger

Directions:
Mix carrot juice and orange juice together in a bowl.
Crush the ginger in garlic press to fill 1/2 teaspoon.
Stir crushed ginger into juice mixture and serve. (If making ahead, stir before serving.].
Amy's Dill Pickle and Lettuce Hamburger " Slaw"


Ingredients:
mayonnaise, kosher dill pickle, sweet onion, iceberg lettuce

Directions:
Stir together the lettuce, onion, and pickles.
Add the mayonnaise to the desired consistency.
Cover and refrigerate at least one hour to let the flavors marry before serving.
NOTE:  The key here is to get the lettuce fine enough it doesn't become something you're pulling off your burger at the first bite.  Make sure it's fine, but not overly chopped.
Spudley's Perfect Baked Potato!


Ingredients:
baking potato, garlic powder

Directions:
Heat oven on to 450.
Take one Baking potato. Slice from the right -- not all the way through. Leave about 1/8 inch uncut at the bottom. Move to the left about 1/8 inch and repeat.  You should end up with a raw potatoe like a fan with slices all along the top and still conected at the bottom.
Put into a 450 oven until done. (45 mins to an hour depending on the size of spud].
( add cheese, onions  or anything else your guests would like].
Enjoy!
Maple Glazed Chicken with Sweet Potatoes
Category: meat-and-poultry
By Barbie

A sweet and slightly tangy option for chicken and potatoes.  This is a favorite in our house.

Ingredients:
1 ½ pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound chicken tenders
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®)
2 tablespoons vegetable oil
½ cup maple syrup
½ cup sliced green onions

Directions:
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside. Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions. To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 441.1
Fat: 9.8 g
Saturated fat: 1.9 g
Carbohydrates: 62.1 g
Sugars: 30.8 g
Dietary fiber: 5.5 g
Protein: 26.5 g
Cholesterol: 64.6 mg
Sodium: 614.2 mg
Horiatiki Salata: Greek Salad


Ingredients:
tomatoes, red onion, cucumber, green bell pepper, Greek feta cheese, sea salt, extra virgin olive oil, water

Directions:
Preparation:
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice]. Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo], and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired], mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
Additional ingredients.
Anchovies: if you like this salty fish, add a couple to the salad before tossing.
Capers: toss in a few if you like them.
Irresistible Italian Corn
Category: side-dish
By Snentiii

This is a delicious seasoned corn side dish. DELICIOUS. Must TRY NOW!!

Ingredients:
1 ½ tablespoons butter
2 ½ cups whole kernel sweet corn
1 tablespoon Italian seasoning
1 pinch salt and ground black pepper

Directions:
Heat a skillet over high heat. Heat butter in hot skillet until almost completely melted; stir in corn. Season corn with Italian seasoning, salt, and black pepper. Cook seasoned corn until light golden brown, about 5 minutes.

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

Calories: 124.4
Fat: 5.6 g
Saturated fat: 2.9 g
Carbohydrates: 19 g
Sugars: 3.1 g
Dietary fiber: 3.1 g
Protein: 3.3 g
Cholesterol: 11.4 mg
Sodium: 45.3 mg
My Favorite Cornish Pasties


Ingredients:
lean ground beef, potato, carrot, onion, salt, pepper, milk

Directions:
Mix uncooked meat, vegetables and spices well together in a bowl.
Lay one pie crust flat on the lightly floured counter.
Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
Fold the edges in towards the center once or twice.
Crimp the edges well.
Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
Repeat with the other 3 crusts.
Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
Halloween Brownie Pizza


Ingredients:
water, egg

Directions:
Preheat oven to 350°F
Line a 12-inch round pizza pan with foil; grease foil.
Prepare brownie mix as directed on package, using the water, oil and egg; spread in foil-lined pan.
Bake for 30 to 34 minutes; do not overbake;  cool completely.
Frost brownie with vanilla frosting.
Make a spider web by piping the decorating icing in a spiral pattern, using the round tip; start the spiral pattern at the outside and keep the lines about ¾ inch apart; using a toothpick or knife, draw lines outward through frosting starting at center of brownie.
To make spider, cut gumdrop crosswise into thirds; place smaller rounded end on brownie, rounded side up, to form body of spider; cut 4 thin strips from each remaining gumdrop slice to form legs; Place next to spider body.
Korma-Curried Lamb Pilaf


Ingredients:
olive oil, lamb fillets, cardamom pods, mild curry paste, basmati rice, plain yogurt, fresh coriander leaves

Directions:
Heat the oil in a medium saucepan over medium-high heat.
Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
Transfer to a plate.
Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
Return the lamb to the pan and stir to coat.
Add the rice stock and 100ml of the yogurt and stir until well combined
Season with salt.
Cook, covered, for 2 minutes or until heated though.
Stir in the peas.
Remove from heat.
Set aside, covered for 2 minutes or until the peas are heated through.
Meanwhile, chop half of the coriander leaves and place in a small bowl.
Add the remaining yogurt, and stir until well combined.
Divide the pilaf among serving bowls.
Top with a dollop of the yogurt mixture.
Sprinkle with the remaining coriander leaves to serve.
Shrimp De Jonghe
Category: seafood
By N8TE

A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Ingredients:
3 pounds cooked shrimp
⅔ cup bread crumbs
½ cup dry sherry
¼ pound butter
1 large clove garlic, minced
1 teaspoon salt
1 pinch tarragon
1 pinch marjoram
1 teaspoon parsley, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place shrimp in a baking dish. Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top. Bake in the preheated oven until golden brown, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 429.1
Fat: 18.5 g
Saturated fat: 10.5 g
Carbohydrates: 12.2 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 49.3 g
Cholesterol: 483.3 mg
Sodium: 1213 mg
Spinach-Quinoa Salad With Cherries and Almonds


Ingredients:
water, quinoa, fresh cherries, dried cherries, cucumber, chickpeas, red onion, plain low-fat yogurt, olive oil, fresh lemon juice, garlic cloves

Directions:
Preheat oven to 350°F.
Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown.  Cool.
Bring 3 cups salted water to boil in pot over med-high heat.  Stir in quinoa.  Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
Remove pot from heat and allow to cool, covered.
Lay 5 or 6 spinach leaves on top of one another on a cutting board.  Roll tightly into a cylinder.  Slice into slivers.  Repeat with remaining spinach.
In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.  Pour yogurt mixture over salad, and toss to coat.
Season with salt and pepper, to taste.
Chill the salad for 30 minutes to allow the flavors to develop.
Serve.