xiaoxl/recipe_data huggingface dataset:
My Special Shrimp Scampi Florentine
Category: main-dish
By Valerie

This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto.  Serve over rice with hot Italian bread on the side.

Ingredients:
⅓ cup butter
⅓ cup olive oil
2 tablespoons prepared basil pesto (such as Classico ™)
3 cloves garlic, minced
2 large plum tomatoes, seeded and diced
¼ teaspoon red pepper flakes, or to taste
black pepper to taste
1 pound large shrimp, peeled and deveined
2 cups fresh spinach, rinsed and stemmed

Directions:
Combine the butter and the olive oil in a large skillet over medium heat.  Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes.  Season with red pepper flakes and black pepper to taste. Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes.  Add the spinach, and stir until wilted, about 1 minute.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 445.5
Fat: 38.1 g
Saturated fat: 13.5 g
Carbohydrates: 5.6 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 21.5 g
Cholesterol: 215.7 mg
Sodium: 384 mg
Steamed Veggies With Butter Sauce


Ingredients:
turnip, carrot, broccoli, Brussels sprout, water, butter

Directions:
You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
Wash and peel turnips and rutabega (just like you would potatoes]. Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full]. Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3  tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick] of butter on top.
Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.
Chocolate Chip Squares


Ingredients:
butter, margarine, brown sugar, sugar, egg, vanilla, flour, baking soda, salt, walnuts

Directions:
In medium-size bowl,cream butter with brown sugar., Add white sugar and cream again., Add egg and vanilla and beat well., Measure in flour, soda and salt., Stir until well blended., Add chips and nuts stirring to combine., Scrape into 9X9 inch pan., Bake in 350*F oven for 25 to 30 minutes until set and a nice brown color., When cool cut into squares.
Chef John's Crab Rangoon
Category: appetizers-and-snacks
By Chef John

While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese.

Ingredients:
8 ounces cream cheese
8 ounces crab meat, drained well
⅓ cup chopped green onions
1 clove crushed garlic
1 teaspoon soy sauce
½ teaspoon fish sauce
½ teaspoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon sesame oil
1 pinch cayenne pepper
60  (3.5 inch square) wonton wrappers
Canola oil for frying
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste

Directions:
Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours. Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton.  Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons. Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce. Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

Prep time: 30 mins
Cook time: 3 mins
Total time: 1 hr 50 mins
Yields: 60 wontons

Calories: 589.5
Fat: 29.8 g
Saturated fat: 10.5 g
Carbohydrates: 63.2 g
Sugars: 13.8 g
Dietary fiber: 1.9 g
Protein: 18.1 g
Cholesterol: 70.8 mg
Sodium: 1512 mg
Southern Style Green Beans the Porkless Way


Ingredients:
green beans, onion, garlic cloves, salt, black pepper, red pepper flakes, Tabasco sauce, Worcestershire sauce, dried thyme, dried basil, water, unsalted butter

Directions:
Cook all ingredients except butter in large heavy pot over medium heat until mixture is simmering.
Reduce heat and simmer, covered. Cook for at least 20 minutes.
When beans are tender and have reached desired tenderness (Southerners eat them VERY overcooked :(  ]. Remove from stove and add butter.
Stir to coat again and serve hot! YUMMY!
Warm Greek Pasta Salad (Msg Free)


Ingredients:
spinach, kalamata olive, feta cheese, olive oil, butter, pine nuts

Directions:
In a large skillet, combine olive oil and butter.  Cook spinach, stirring occasionally for 5-7 minutes, until wilted.
Stir in pasta and continue cooking until warmed through (about 2 minutes.]
Divide into 2-3 serving dishes and sprinkle with olives, feta, and pine nuts.  Drizzle with additional olive oil for added flavor.
Tomato Sausage and Eggplant (Aubergine)  Soup


Ingredients:
olive oil, olive oil, eggplants, salt, onions, fennel, celery, garlic, fennel seeds, pepper, bay leaves, dried basil, dried thyme, crushed tomatoes, whole canned tomatoes

Directions:
Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
Add the eggplant and 1/2 teaspoon of the salt.
Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.
Vegan Sweet Potato Biscuits


Ingredients:
mashed sweet potato, soymilk, milk, apple cider vinegar, whole wheat pastry flour, sugar, baking powder, sea salt, butter, coconut oil, honey

Directions:
Preheat oven to 425° and line a baking sheet with parchment paper.
Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface (your kitchen counter].
Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about ½-inch thick.
Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes], or a wide rimmed glass.
Transfer the cut biscuits onto the baking sheet.
Continue with remaining dough.
Bake for 12 minutes.
Enjoy immediately with melted Earth Balance, coconut oil, and/or Bee Free Honee or Sorghum syrup.
Keep fresh in an air tight container for up to 3 days.
Asparagus Wrapped in Crisp Prosciutto
Category: appetizers-and-snacks
By Teresa Haider

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

Ingredients:
1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet. Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp.  Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 16 appetizer servings

Calories: 63.8
Fat: 5.4 g
Saturated fat: 1.9 g
Carbohydrates: 0.6 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 12.6 mg
Sodium: 278.6 mg
Hazelnut Truffles


Ingredients:
sweetened condensed milk, hazelnut-flavored liqueur, vanilla, hazelnuts, hazelnuts

Directions:
Melt chocolate chips with milk and nutella.
Remove from heat and stir in liquuer or vanilla.
Chill in fridge till firm.
Shape into 1 inch balls around a whole hazelnut, then roll in chopped hazelnut.
Dip in melted chocolate if desired and store in an airtight container in a cool place.
amount will vary depending on size of truffles.
5 Minute Tomato Salsa


Ingredients:
red onion, garlic clove, fresh cilantro leaves, salt, lime juice, diced tomatoes

Directions:
Pulse all ingredients except tomatoes in food processor until minced, about 5 times.
Add tomatoes and pulse 2 times.  Transfer to fine mesh sieve and drain for one minute.
New Zealand Rock Cakes


Ingredients:
flour, salt, butter, sugar, raisins, orange marmalade, egg

Directions:
Preheat oven to 425°F  Sift flour and salt into a mixing bowl.   Mix in butter until crumbly (use clean hands].  Add sugar, raisins, and marmalade; mix well (with spoon].  Add in egg.  Batter should be stiff and "rocky".
The mixture must be stiff, or it will lose shape when baking. Pull off golf ball size chunks of dough and drop on cookie sheet about 1 inch apart.  Bake in oven for 15 minutes until lightly browned.  Turn bottom side up to cool.  Serve with milk or tea.
Homemade Wood Furniture Polish


Ingredients:
olive oil, lemon juice

Directions:
"Use flannel wood polish cloths."
Vegan Jambalaya


Ingredients:
tempeh, vegetarian chicken flavored broth mix, olive oil, Tabasco sauce, cayenne, artichoke heart, rice, water, tomatoes, onion, red bell pepper, green bell pepper

Directions:
Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
Brown tempeh and tempeh sausage in pan with additional olive oil.
Remove from heat.
Add artichoke hearts.
In large pot, put 2 T.
olive oil, 1 T.
cajun seasonings, onion, peppers, and garlic.
Saute until onion is clear.
Add 1 cup of rice and stir over high heat until rice is translucent.
Add 2 cups of water and juice from can of Rotel.
Stir and then cover.
reduce heat to medium-low and cook for 25 minutes.
Once rice is cooked-- remove from heat.
Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.
Easy Fall Favorite Apple Bread


Ingredients:
flour, ground cinnamon, baking soda, baking powder, salt, ground nutmeg, sugar, apple, unsweetened applesauce, egg

Directions:
1. grease loaf pan (I used butter Pam] In medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
2. In another mixing bowl combine sugar, diced apple, applesauce, and egg; mix well.  Add dry mixture to apple mixture.  Stir just till moistened, batter should be lumpy.
3. Spoon batter into prepared pan.  Bake in 350 degree oven for 55 to 60 minutes or till a toothpick inserted near center comes out clean.  Cool the pan on a wire rack for 10 minutes.  Remove loaf from pan. Cool completely on wire rack.
My oven seems to cook quicker and my bread ends up being ready after 50 minutes.  Depending on your oven you might want to keep your eye on it a little earlier.
Contadina® Insalata Minestrone
Category: trusted-brands-recipes-and-tips
By Contadina

The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.

Ingredients:
4 ounces dry rotini pasta
1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
1 (15 ounce) can white beans, rinsed and drained
¾ cup diced zucchini
¾ cup diced yellow bell pepper
¾ cup diced carrot
½ cup frozen peas, thawed
¼ cup chopped fresh basil
2 tablespoons finely diced red onion
¼ cup Grated Parmesan cheese
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons Contadina® Tomato Paste
1 tablespoon chopped fresh oregano
1 clove garlic, minced
Salt and black pepper to taste

Directions:
Cook pasta according to package directions. Drain and rinse with cold water. Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl. Whisk together dressing ingredients in a small bowl.  Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving.  Serve with grated Parmesan cheese, if desired.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 261.9
Fat: 10.7 g
Saturated fat: 1.9 g
Carbohydrates: 33.6 g
Sugars: 3.5 g
Dietary fiber: 6 g
Protein: 8.4 g
Cholesterol: 2.9 mg
Sodium: 363.7 mg
Fresh Apple Walnut Cake
Category: desserts
By LEEMERC

Moist cake with wonderful flavor that improves the next day.  Needs no frosting.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3  apples - peeled, cored and sliced
1 cup white sugar
1 cup brown sugar
1 ¼ cups vegetable oil
2  eggs
2 teaspoons vanilla extract
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt.  Set aside. Combine the apples and the white sugar; set aside.  In a large bowl, mix together the brown sugar, oil, eggs and vanilla.  Stir in the apple mixture, then the flour mixture. Fold in the walnuts. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch pan

Calories: 544.8
Fat: 30.3 g
Saturated fat: 4.5 g
Carbohydrates: 64.9 g
Sugars: 38.5 g
Dietary fiber: 2.4 g
Protein: 5.9 g
Cholesterol: 31 mg
Sodium: 219.8 mg
Marshmallow Ice Cream Topping
Category: side-dish
By Kristil Kimbro Lyle

This is similar to soda shoppe toppings.

Ingredients:
¾ cup white sugar
1 tablespoon corn syrup
2 ½ tablespoons butter
¼ cup milk
½ (16 ounce) package chopped marshmallows
2 tablespoons water
1 teaspoon vanilla extract

Directions:
In a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla.

Prep time: 5 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 cups

Calories: 103
Fat: 1.9 g
Saturated fat: 1.2 g
Carbohydrates: 22 g
Sugars: 18 g
Protein: 0.4 g
Cholesterol: 5.1 mg
Sodium: 26.4 mg
Exquisite Carrot & Zucchini Muffins


Ingredients:
whole wheat flour, white flour, brown sugar, baking soda, cinnamon, salt, egg, milk, vanilla, zucchini, carrot

Directions:
Preheat oven to 350°F.
Spray muffin pan with non-stick spray.
In a large bowl, mix the flours, brown sugar, baking soda and salt.
In a medium bowl, beat egg; stir in milk, oil and vanilla.
Add egg mixture and remaining ingredients to flour mixture; stir until just moistened.
Spoon evenly into muffin pan.
Bake for 35 - 40 minutes until golden.
Key Largo (Ke Largo)


Ingredients:
character(0]

Directions:
Layer or just mix together in a tall shot glass., Serve.
Peanut Butter Chip Bars


Ingredients:
chunky peanut butter, margarine, brown sugar, eggs, honey, vanilla, all-purpose flour, baking powder, powdered ginger, chocolate chips

Directions:
Preheat oven to 350°F.
Grease a 9x13-inch pan.
Mix together the peanut butter and butter.
Add the the brown sugar and mix well.
Add the eggs, honey, and vanilla; mix until smooth.
In a separate bowl, sift together the flour, baking powder, and ginger.
Gradually add the dry ingredients to the batter. Don't mix too much.
Fold in the chocolate chips.
Pour into the pan and bake at 350°F for 30-35 minutes.  Do not over bake!
Cool before cutting.
Albanian Cornbread - Pite


Ingredients:
cornmeal, cottage cheese, eggs, scallion, butter, paprika, dried thyme, feta cheese, salt, scallion

Directions:
Preheat oven to 400 deg. Grease an 8" square baking dish.
In a large bowl combine all the ingredients except the scallions for garnish.
Pour into the baking dish and spread out evenly.
Bake until lightly browned and an inserted toothpick comes out clean, about 35 minutes.
Garnish with the remaining scallion and serve warm.
Zesty Crab Cups


Ingredients:
wonton wrappers, scallions, radishes, parsley, olive oil, lime, zest of, lime, juice of

Directions:
Heat oven to 350.
Press wonton wrappers into mimi muffin tins that have been coated with cooking spray.
Bake 10 minutes or until a golden color.
Remove from pan and cool.
In a bowl combine the next 4 ingredients.
In a separate bowl whisk the oil 2 tbsp lime juice 1 tsp of the zest and pepper sauce.
Add salt if desired.
Stir oil mixture into crab mixture and divide into the wonton cups.
The Best Clam Chowder EVER


Ingredients:
bacon, potatoes, celery ribs, onions, clams, clams, butter, flour, black pepper, heavy cream, salt

Directions:
line a cookie sheet with foil and lightly spray with non-stick spray. cut the bacon in half and lay in single layer on foil.
Bake bacon at 350 degrees for about 30 minutes- just until crisp but still flexible.
remove bacon to paper towels for later use.
open the cans of clams and drain over a bowl to RESERVE the juice. let continue to drain while working on the base of the chowder.
NOW put all that bacon fat in a large pot. add the onions, celery, old bay seasoning and cook until soft. careful not to burn. you will mostly use a med to medium low heat through out recipe.
peel the skin off the cooled baked potatoes and dice (large or small pieces depending on how chunky you like your soup] use more or less potatoes depending on how chunky you want it.
let this cook for about 10 minutes stirring often to prevent scorching on bottom of pan. you want the potatoes to "soak" up the bacon fat. once that has happened. add the butter just until melted.
sprinkle the flour all over and keep stirring. turn the heat up just a touch and do this for about 5 minutes or so until you see some browning happening in bottom of pot.
NOW add that broth from the can, pay attention there may be a little bit of grit in the bottom from the clams, you dont want that in the pot.
add enough water to cover the potatoes in the pot add pepper.
bring this up to a boil and then turn down the heat to a low simmer for about 30 minutes.
add your clams, and the bacon crumbled up and let cook for 15 minutes.
add the heavy cream, cajun seasoning and let simmer on low for another 15 minutes.
taste and adjust seasoning if desired.
Banana Cinnamon Muffins


Ingredients:
bananas, eggs, unbleached flour, sugar, sea salt, baking soda, cinnamon, vanilla, butter

Directions:
In large bowl, mash bananas well-there should be few lumps.
In small bowl, beat two eggs until light.
In another bowl, mix all dry ingredients until well combined.
Add eggs to bananas and mix.
Add vanilla and butter to bananas and mix.
Add dry ingredients one cup at a time, mixing between each cup.
When batter is well blended-it will be thick but not stiff-place in muffin tin.
Bake for 15-20 minutes at 350°F or until knife inserted in muffin comes out clean.
Steamed Margarita Chicken


Ingredients:
chicken thighs, onion, limes, lemon, garlic, kosher salt, pepper

Directions:
In bowl combine salt and margarita mix.
Take lemons and limes and squeeze all of juice from limes and lemons into mixture (you can also put rinds in margarita mix].
Mix in minced garlic and onion.
Add chick thighs to this and marinade in refrigerator atleast 1 hour
Place in steamer cook according to mfgs. suggested times for your machine usually 1 1/2 hours times will vary.
Place in broiler for 5-8 minutes to brown and serve.
Roasted Garlic Twice Baked Potato


Ingredients:
baking potatoes, roasted garlic, sour cream, salt, pepper, butter, fresh chives

Directions:
Bake potato until done., Let cool until they can be handled., Cut in half lengthwise scoop out most of potato into bowl., Add the garlic, 1/4 cup sour cream, butter, salt & pepper., Mash together and fill hollowed out potato skins., Bake again in 400 degree oven until brown., Garnish with rest of sour cream and chives.
Slow Cooker Homemade Beans
Category: side-dish
By TLEFURGEY

A delicious taste of homemade beans which can be served as a main course or as a side dish. Especially great for football Sundays, or frozen for a later occasion.

Ingredients:
3 cups dry navy beans, soaked overnight or boiled for one hour
1 ½ cups ketchup
1 ½ cups water
¼ cup molasses
1 large onion, chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices thick cut bacon, cut into 1 inch pieces
1 cup brown sugar

Directions:
Drain soaking liquid from beans, and place them in a Slow Cooker. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Prep time: 20 mins
Cook time: 10 hrs
Total time: 10 hrs 20 mins
Yields: 12 servings

Calories: 296.1
Fat: 3 g
Saturated fat: 0.7 g
Carbohydrates: 57 g
Sugars: 23.3 g
Dietary fiber: 12.9 g
Protein: 12.4 g
Cholesterol: 5 mg
Sodium: 1312.2 mg
Solo Roast Beef Salad


Ingredients:
roast beef, tomatoes, lettuce, vinegar, olive oil, black pepper, crouton, cheese

Directions:
Pour the olive oil, vinegar into the serving bowl, add the pepper and stir., Add the lettuce, roast beef, tomato, and croutons., Then toss until coated with oil/vinegar., Add cheese of your choice, and serve.