xiaoxl/recipe_data huggingface dataset:
Blueberry and Pecan Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, egg, vanilla, fresh blueberries, frozen blueberries, pecans, lemon, rind of, nutmeg, sugar, sugar, butter

Directions:
Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
Do not over mix.
Gently mix the 4 tablespoons sugar, drained.
berries, lemon peel and pecans together.
Fold the berry mixture lightly into the batter.
Fill greased and dusted muffin pans half full.
Bake for 20 minutes at 400 F or until done.
While muffins are still warm, dip the tops in melted butter, then in the sugar.
Sunny-Side up Turkey Burger


Ingredients:
whole wheat English muffin, lean ground turkey, beefsteak tomatoes, romaine lettuce, red onions, Dijon mustard

Directions:
Split an English muffin and toast until golden brown; cool completely and spread with dijon mustard; set aside.
In a medium size nonstick skillet, prepare two 4-ounce turkey burgers, adding salt, pepper or your favorite seasonings; cooking for approximately 4-5 minutes on each side over high heat.
In another large skillet over medium-high heat, crack two eggs and cook until whites are cooked through and yolks are firm, for approximately 4-5 minutes.
To assemble burger, top each side of the English muffin with lettuce, tomato, and the turkey burger, carefully laying 1 egg on top of each.
Serve open-faced and enjoy!
Notes and Suggestions: Experiment with different vegetables and flavors.  Use roasted red peppers or thin sliced eggplant for a delicious variation.
Southwestern Chicken Bundles


Ingredients:
boneless skinless chicken breasts, whole green chilies, monterey jack pepper cheese, egg, water, tortilla chips, salsa, lime wedge

Directions:
Place chicken between 2 sheets of heavy-duty plastic wrap.  Flatten to 1/8 inch thickness.
Top each chicken breast with 1 green chile and 1 cheese slice.  Roll up and secure with a toothpick.
Whisk together egg and 2 tablespoons water in a shallow bowl.
Dip chicken rolls in egg mixture and dredge in the crushed chips.
Place the rolls in a lightly greased oven pan.
Bake at 375 degrees for 30 to 35 minutes.
Let stand for 5 minutes before slicing.
Serve with salsa and garnish with a lime wedge.
Cornbread Trifle Salad


Ingredients:
sour cream, mayonnaise, green pepper, onion, tomatoes, pinto beans, fresh corn, frozen corn, cheddar cheese

Directions:
Bake cornbread mix according to package instructions and crumble.
Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
Repeat layers with remaining ingredients.
Cover and store in refrigerator until ready to serve.
Herb and Cheese Oven Fries


Ingredients:
potatoes, olive oil, parmigiano-reggiano cheese

Directions:
Preheat oven to 500 deg., Place sliced potato wedges on a cookie sheet., Drizzle with oil to coat and season with herb seasoning., Roast potatoes and turn after after 15-20 minutes., Sprinkle with cheese liberally on potatoes and roast another 10 minutes.
Cherry Winks


Ingredients:
flour, baking soda, baking powder, oleo, sugar, eggs, dates, pecans, maraschino cherry

Directions:
Sift together flour, baking soda, and baking powder.
Cream together oleo, sugar, and eggs.  Blend in dry ingredients; mix well.
Add dates, pecans, and cherries.
Shape into balls and roll in crushed cereal.
Place on a greased baking sheet.
Top with a cherry half.
Bake at 350°F for 10-12 minutes.
Balsamic Brussels Sprouts
Category: side-dish
By Melissa

My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!

Ingredients:
1 ½ pounds Brussels sprouts, trimmed
2 tablespoons olive oil
1  onion, thinly sliced
2 cloves garlic, minced
¼ cup balsamic vinegar
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

Directions:
Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes. Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 146.9
Fat: 8.8 g
Saturated fat: 3.1 g
Carbohydrates: 15.9 g
Sugars: 5.6 g
Dietary fiber: 5 g
Protein: 4.5 g
Cholesterol: 10.2 mg
Sodium: 447.7 mg
Cheesy Scalloped Potatoes


Ingredients:
potatoes, onion, milk, cheddar cheese, Worcestershire sauce, seasoning salt, onion powder, pepper

Directions:
In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
Arrange first layer starting with potatoes, then onion and then cheese.
In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork.  Uncover and bake 15 minutes longer to brown the top layer of cheese.
Orange Chicken Koresh Iranian


Ingredients:
chicken breasts, onions, orange zest, cinnamon, cardamom, nutmeg, cumin, salt, pepper, vinegar, lime juice, sugar, saffron, oranges, carrots, pistachio nuts

Directions:
Heat sesame oil; saute chicken; remove chicken to a platter.
Add onions to oil; add orange zest, cinnamon, cardamom, nutmeg, cumin, coriander, salt, and pepper; stir.
Add chicken back; roll chicken around to coat in the spices.
Add orange juice; bring to near boil; cook 20 minutes covered; stir occasionally so it doesn't burn.
Cook on low until chicken becomes tender.
Combine vinegar, lime juice, sugar, and saffron water in medium saucepan; heat for 10 minutes until hot; add orange segments; stir well.
Add carrots, almonds and pistachio nuts to chicken mixture and cook for 15 minutes more.
When done add lime juice mixture; stir.
Garnish with herbs like cilantro.
The Quick Snack


Ingredients:
yogurt, banana, grapes, berries

Directions:
"Take out a bowl and mix all the ingredients. let stand for about 3 minutes, so the cereal absorbs a bit of the yogurt. dont have to do that, but i like to. then relax and enjoy!"
Mexican Baked Fish
Category: world-cuisine
By CHRISTYJ

Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!

Ingredients:
1 ½ pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
½ cup coarsely crushed corn chips
1  avocado - peeled, pitted and sliced
¼ cup sour cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 310.6
Fat: 17.6 g
Saturated fat: 7.2 g
Carbohydrates: 11.3 g
Sugars: 1.8 g
Dietary fiber: 3.4 g
Protein: 27.6 g
Cholesterol: 69.3 mg
Sodium: 529.2 mg
Mango Chicken Tarkari


Ingredients:
chicken breasts, mangoes, cumin powder, turmeric, onion, garlic, gingerroot, black peppercorns, lemon juice, fresh cilantro

Directions:
In a non-stick sauté pan, heat two tablespoons of butter.
Fry the black pepper corns for 30 sec.
Add turmeric and onion and sauté until translucent.
Add garlic, ginger and cumin powder; stir well for a minute or so.
Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
Allow the mango mixture to simmer for another 10 minutes or so.
Reduce the mixture by half.
Remove from heat and transfer to a blender for pureeing.
Puree the mango mixture into a mango sauce.
In a large bowl, season chicken pieces with lemon juice, salt and pepper.
In a non-stick sauce pan, heat two tablespoons of butter.
Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
Adjust seasoning with salt and pepper.
Garnish with a tablespoon of chopped cilantro.
Serve with rice and roti (flat bread].
Applebee's Jamaica Freeze


Ingredients:
"pineapple rum"

Directions:
Blend everything together and garnish with a pineapple and cherry., Voila, the perfect Applebees Jamaica Freeze Recipe. Enjoy.
Quiche a La Chance


Ingredients:
bacon, eggs, 1% low-fat milk, onion, tomatoes, pepper, salt, parsley, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Cook bacon until crisp and chop into small pieces.  Sprinkle on the bottom of the pie shell.
Whisk together eggs and milk.  Add chopped vegetables, pepper and salt.  Mix together.  Add cheese to milk mixture and mix.
Pour mixture into pie shell and sprinkle parsley over top.
Cooke for 30 to 40 minutes.  Let stand 5 minutes before serving.
Apple Cheddar Loaf (Bread Machine)


Ingredients:
apple, salt, sugar, whole wheat flour, bread flour, aged cheddar cheese, bread machine yeast, instant yeast

Directions:
Add ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Welsh Five Minute Potatoes


Ingredients:
white potatoes, bacon, onion

Directions:
Thinly slice the potatoes, then place in a bowl of water to prevent browning until needed.
Brown bacon in a large skillet over medium heat; remove and set aside.
Add stock, onions, and potatoes (not the water] to the pan and simmer until the potatoes are tender, about 8 minutes.
Season with salt and pepper, then top with the bacon to reheat.
Plate, leaving bacon on top.
Sauteed Zucchini Strings


Ingredients:
garlic clove, sun-dried tomato, oregano leaves, parmigiano-reggiano cheese, extra virgin olive oil, kosher salt, extra virgin olive oil, red onion, zucchini

Directions:
Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.
Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large sauté pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and sauté till limp and just beginning to caramelize. Add zucchini strings and sauté gently until zucchini is bright green, about 4 minutes.
Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.
Smoked Lamb Ham


Ingredients:
boneless leg of lamb, kosher salt, granulated sugar, Bourbon, real maple syrup, whole cloves, bay leaves, fresh thyme

Directions:
Trim the lamb of any sinew, gristle or bone but leave the fat.
Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes.
Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.
Creamy Tomato Soup (No Cream)
Category: soups-stews-and-chili
By geome

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.

Ingredients:
2 tablespoons canola oil
1  onion, chopped
1 tablespoon chopped garlic
4 cups canned tomatoes
3 slices bread, cubed
¼ cup chopped fresh basil
1 tablespoon brown sugar
2 tablespoons butter
2 cups chicken broth
salt and ground black pepper to taste

Directions:
Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes. Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 231.1
Fat: 13.7 g
Saturated fat: 4.4 g
Carbohydrates: 25.8 g
Sugars: 11 g
Dietary fiber: 3.4 g
Protein: 3.9 g
Cholesterol: 15.3 mg
Sodium: 514.3 mg
Chili Roasted Peanuts


Ingredients:
garlic, dried red pepper flakes, salted peanuts, chili powder

Directions:
Preheat oven to 350-degrees F.
Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
Transfer peanuts to baking sheet.
Bake for 10 minutes (or until brown]. Remove from oven and sprinkle with chili powder and toss.
Cool and then transfer to airtight containers.
Store at least 8 hours before serving.
Grilled Tomato, Basil, and Goat Cheese Sandwiches


Ingredients:
French baguettes, olive oil, garlic cloves, fresh basil, mixed fresh herbs, plum tomatoes

Directions:
Prepare barbecue (medium heat].
Cut baguette crosswise in half.
Cut each half lengthwise in half to form 4 pieces total.
Combine oil, garlic, and herbs in small bowl.
Brush all cut sides of bread with half of oil mixture.
Grill bread, cut sides down, until lightly toasted, about 1 minute.
Remove from grill.
Quickly spread cut sides of toast with goat cheese.
Top with tomatoes and olives, dividing equally.
Drizzle remaining oil mixture on top.
Return open-face sandwiches to grill.
Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes.
Cut each sandwich diagonally in half and serve.
Munchy Crunchy Asian Broccoli Slaw


Ingredients:
broccoli slaw mix, cucumber, scallion, fresh cilantro, soy sauce, rice vinegar, peanut butter, sugar, salt, pepper

Directions:
Mix the broccoli slaw, carrots, cucumbers, scallion and cilantro in a medium bowl.
In a jar, mix the oil, soy sauce, sesame oil, rice vinegar, peanut butter, sugar, salt and pepper. Stir vigorously to mix(or you could mix in a food processor or blender].
Pour over salad and toss well to mix.
Enjoy!
Mom's Special Lasagna


Ingredients:
ground beef, bulk Italian sausage, onion, garlic cloves, crushed tomatoes, tomato paste, water, chicken broth, salsa, sugar, chili powder, fennel seed, dried oregano, dried basil, ricotta cheese, egg, fresh parsley, mozzarella cheese, parmesan cheese

Directions:
In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally.  ***This can be done up to one day ahead of time.
While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole.  Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
***This can be done ahead of time and refrigerated until ready to eat.  Just leave lasagna out on counter for 30-45 minutes before baking.
Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.
Pasta Farina Gamberetto


Ingredients:
shrimp, olive oil, onion, garlic cloves, red chilies, basil leaves, lettuce

Directions:
Heat 1 tblsp of the oil in a wok and fry the onions and 80% of the garlic and chilies until the onion is just browning at the edges.
Add the tomato soup and half can of water.
Add the chopped basil and bring to the boil. Simmer on a very low light for 10 minutes.
Add the pasta to a pan of boiling water and cook for 8 minutes (or as per the instructions].
Heat the remainder of the oil in a frying pan and stir fry the remainder of the garlic and chilies for 2 minutes.
Add the prawns and stir fry for a further 2 minutes.
Drain the pasta and add it together with the prawns into the sauce. Season and mix well.
Serve hot on a bed of lettuce.
Italian Broccoli With Bacon


Ingredients:
broccoli floret, bacon, onion, fresh mushrooms

Directions:
Steam fresh broccoli, or microwave frozen or fresh bagged broccoli according to package directions.
Drain any excess liquid and set aside.
Meanwhile, cook bacon in nonstick skillet until done.
Remove from skillet and crumble.
Wipe most of the excess grease from the skillet.
Saute onions and mushrooms in skillet until tender.
Add broccoli to skillet.
Stir in salad dressing.
Add crumbled bacon.
Serve immediately.
Cream Cheese Chuck Roast


Ingredients:
butter, fresh ground black pepper, onion, garlic cloves, horseradish, butter, cream cheese

Directions:
Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.
Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.
Cover and cook on low for 6-7 hours.
About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.
Add cream cheese,horseradish,black pepper, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.
Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.
Serve beef cubes and gravy over cooked egg noodles or rice.
Poor Man's Crab Cakes
Category: appetizers-and-snacks
By moms diner

Economical way to make tasty crab cakes. Use whatever cheese you have on hand or enjoy to make these.

Ingredients:
3  cold baked potatoes
½ cup butter
½ cup chopped bell pepper
½ cup chopped onion
½ cup diced celery
½ cup milk
1 pound imitation crabmeat, flaked and chopped
½ cup shredded Cheddar cheese
¼ cup chopped fresh dill
1 pinch salt to taste
2  eggs, beaten
1 tablespoon olive oil

Directions:
Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired. Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely. Preheat an oven to 350 degrees F (175 degrees C). Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties. Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 403.2
Fat: 23.3 g
Saturated fat: 12.9 g
Carbohydrates: 36.1 g
Sugars: 8.1 g
Dietary fiber: 3.2 g
Protein: 13.9 g
Cholesterol: 129.3 mg
Sodium: 855.3 mg
Scones With Griottines


Ingredients:
flour, salt, baking powder, butter, sour cherries, eggs, milk, sugar

Directions:
Sieve flour and baking powder, rub in butter and add egg and milk, knead to dough, add Griottines and mix. Roll out to 1 cm thickness, cut to the required size.
Brush with egg and bake in warm oven at 200°C for approx 20 minute.
Cool the scones and serve.
Mexican Chicken Soup


Ingredients:
boneless skinless chicken thighs, boneless skinless chicken breasts, water, black beans, diced tomatoes with green chilies, ground cumin, light sour cream, tortilla chips

Directions:
Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
Each serving equals 1 1/2 cups.
Ribbon of Cinnamon Cheesecake


Ingredients:
graham cracker crumbs, butter, cream cheese, sugar, vanilla extract, sour cream, eggs

Directions:
Heat oven to 350. For crust, combine graham cracker crumbs and melted butter. Press the crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan.  Set pan aside.
For filling, beat cream cheese, surgar and vanilla in large bowl on medium speed of mixer until combined.  Add sour cream, beat on low speed until combined.  Add eggs, beat on low speed just until combined (do not overbeat].  Pour half of the filling into the crust-lined pan.  Sprinkle cinnamon chips over the filling in the pan.  Carefully pour remaining filling over cinnamon chips.  Place on a shallow baking pan in oven.  Bake about 1 hour or until center is set.
Cool 15 minutes on wire rack.  Using a knife or narrow metal spatula, loosen cheesecake from the side of pan.  Cool 30 minutes more.  Remove sides of pan; cool 1 hour or more.  Cover and chill at least 4 hours before serving.
Salad Nicoise
Category: salad
By Bob Cody

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Ingredients:
½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½  onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3  hard-cooked eggs, quartered
3  roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4  anchovy filets

Directions:
Bring a large pot of salted water to a boil.  Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 4 servings

Calories: 287.2
Fat: 8.7 g
Saturated fat: 1.9 g
Carbohydrates: 34.7 g
Sugars: 17.2 g
Dietary fiber: 4.4 g
Protein: 17.5 g
Cholesterol: 171.8 mg
Sodium: 1305.9 mg