xiaoxl/recipe_data huggingface dataset:
Shrimp and Pasta Shell Salad
Category: salad
By Chef John

When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.

Ingredients:
1 ¼ cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
¼ teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1  lemon, juiced
⅓ cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
½ cup finely diced red bell pepper
¾ cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Directions:
Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate. Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl. Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Prep time: 25 mins
Cook time: 10 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 450.9
Fat: 28.8 g
Saturated fat: 4.4 g
Carbohydrates: 33.8 g
Sugars: 2.8 g
Dietary fiber: 1.9 g
Protein: 15.4 g
Cholesterol: 99.3 mg
Sodium: 663.8 mg
Pomegranate and Chocolate Chunk Scones


Ingredients:
flour, butter, sugar, baking powder, milk, eggs, pomegranate seeds

Directions:
Cut the butter (which must be cold] into small cubes.
Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs.
Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates.
Place the mixture onto a floured work service and roll out to a thickness of 1 inch.
Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet.
Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F.
Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes.
Take out of the oven and rest them on a cooling rack.
Southwestern Cactus Salad
Category: salad
By Lupe Burke

A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!

Ingredients:
1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
½ cup diced onion
5  jalapeno peppers, seeded and minced
½ cup fresh cilantro leaves
2  lemons
½ teaspoon garlic salt  (Optional)

Directions:
In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Prep time: 1 hr 5 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 30
Fat: 0.3 g
Carbohydrates: 8.2 g
Sugars: 1.9 g
Dietary fiber: 3.6 g
Protein: 1.7 g
Sodium: 130.6 mg
Egg and Sausage Casserole
Category: breakfast-and-brunch
By LeAnn

This recipe was given to me by a friend several years ago. It's easy to make and always a hit! Co-workers beg for it, and it's my husband's favorite!

Ingredients:
1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
8  eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano

Directions:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 341.4
Fat: 24.7 g
Saturated fat: 10.7 g
Carbohydrates: 8.7 g
Sugars: 1.9 g
Dietary fiber: 0.1 g
Protein: 19.9 g
Cholesterol: 177.5 mg
Sodium: 764.4 mg
Pineapple Kiwi Mango Salsa


Ingredients:
fresh pineapple, fresh mango, lime juice, purple onion, fresh cilantro, fresh ginger, rum, kiwi

Directions:
Place all ingredients in a bowl and mix together., Let it sit to allow the flavors to mingle.
Baltic Blush (Creme De Cassis Blush)


Ingredients:
creme de cassis, vodka, lemon slices, lime slice

Directions:
Pour creme de cassis and vodka over crushed ice in a cocktail glass., Add lemon lime soda to fill., Garnish with a slice of lemon or lime if desired.
Rice With Feta (Low Fat)


Ingredients:
cooked rice, olive oil, feta cheese, dill, ground pepper

Directions:
"Toss rice with oil, feta, dill, and pepper to taste."
Mushroom Risotto With Dried Porcini and Shiitake Mushrooms


Ingredients:
dried porcini mushrooms, olive oil, butter, arborio rice, dry white wine, beef broth, parmigiano-reggiano cheese, fresh parsley

Directions:
Prepare porcini mushrooms:  Place dried porcini mushrooms in a bowl with 1 cup boiling water.  Weight down the mushrooms with something so they stay submerged for 30 minutes.  After 30 minutes, squeeze mushrooms (saving all liquid] and chop porcini mushrooms coarsely.
Prepare shiitake mushrooms:  Heat 1 T. of the butter in a saute pan.  Saute sliced mushroom tops about 5 minutes until soft.
Set mushrooms aside.
Meanwhile, heat beef broth in a saucepan just to simmering point.  Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
In a separate pan, heat olive oil and the remaining 2 T.  butter.  Saute onions for about 8 minutes until tender and translucent (but not brown].
Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
Add wine to onion/rice mixture; stir and allow to evaporate.
Add chopped porcini mushrooms (don't add shiitake yet], along with 1 cup simmering broth.  Stir and cook until this liquid has evaporated.  Then add another 1 cup broth; stir and simmer.  Repeat until rice is tender, which will take about 18-20 minutes.  You may have some liquid remaining.
When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper.  Top with chopped parsley.  Serve.
Stone Fruit Crisp


Ingredients:
nectarines, plums, Splenda sugar substitute, flour, oats, brown sugar, Splenda sugar substitute, butter

Directions:
Start a pot of water to boil.
Fill sink or bowl with cold water.
When water is boiling, drop nectarines and peaches into water for about 30 seconds. Take them out and immediately drop into cold water.
Skins will slip right off, so peel off the skin. You don't need to do this for the plums.
Slice the plums and peaches and put into a bowl. Sprinkle with flour and 1/4 cup baking splenda. (These are more tart, so you need the sweetener, however if you use a sweeter fruit skip or reduce the sweetener.].
Pop into a prepared (spritz with Pam] shallow baking dish.
Put rest of ingredients into a food processor or mix by hand, cutting in the butter (it should be cold] so that you get little pea sized butter pieces. You won't get as much as with other recipes, but I like to watch my saturated fats.
Bake at 350 for 35 minutes. Since there is not as much butter in the strudel, you may want to turn on the broiler for about 5 minutes to toast the top a bit.
Serve warm, but not hot.
Caramel Pecan Ice Cream Dessert


Ingredients:
all-purpose flour, pecans, brown sugar, oatmeal, margarine, vanilla ice cream, brown sugar, water, corn syrup, vanilla, butter, margarine

Directions:
Combine flour, pecans, sugar, and oats in a large bowl.  Add margarine and mix well.  Pat this mixture on a large baking sheet with sides.  Bake at 400F stirring occasionally for 15 minutes  Crumble while warm.  Cool.
Press half of crumb mixture into a 9 x 13 pan.  Drizzle with half the sauce.
Spread ice cream over crumb mixture and add remaining crumbs and sauce.  Cover and freeze.  Remove from freezer 10 minutes before serving.
( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing]Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions.  I would not serve more than about a 3" square per person.
To Make Caramel Sauce.
In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly.  Boil 1 minute  Reduce heat and cook for 5 minutes.
Remove from heat and stir in vanilla.  Let cool slightly.  Stir in cream.  Sauce.
will thicken.
Buffalo Meatballs in a Sweet & Spicy Orange Sauce


Ingredients:
fresh parsley, dried oregano, dried basil, Mexican chili powder, cumin, onion powder, milk, eggs, garlic cloves, canola oil, garlic cloves, orange zest, oranges, juice of, cayenne pepper, dark brown sugar, chicken broth, creme fraiche

Directions:
Place Ground Chuck in a large bowl. Mix the remaining ingredients in a separate bowl. Combine the bread crumb mixture to the Ground Chuck and mix well. Roll golf ball size meatballs and bake in a 350 degree oven for about 20 minutes, turning meatballs half way.
Sauté the sambal and garlic in the 1 tablespoon canola oil for about 1 minute. Add orange zest and juice. Stir to combine. Add cayenne pepper and brown sugar. Stir to combine. Add chicken broth and bring mixture to a simmer. Reduce mixture by half. Add the crème friache and stir to combine. Add meatballs to mixture.
Flourless Peanut Butter Cookies


Ingredients:
peanut butter, white sugar, egg, baking soda, vanilla, chocolate chips

Directions:
preheat oven 350., mix peanut butter with sugar., beat egg and add baking soda and vanilla to it., add eggs to peanut butter., drop teaspoon size cookies on ungreased baking sheet., bake 10-12 min., let cool at least 3 min.
Sauteed Yellow Squash with onion (for 1 or 2)


Ingredients:
yellow onion, oregano, white wine

Directions:
Place oil in saute pan over medium heat.
Add squash and onion.
Cook and stir until crisp and tender for about 5 minutes.
Sprinkle with whole oregano and a splash of white wine.
Depending on how you like it, I use about half the amount of oil called for, 1/4 cup is too much for us.
Easy Bake Oven Chocolate Cake


Ingredients:
sugar, all-purpose flour, baking soda, salt, vegetable shortening, water

Directions:
In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.
Stir with a wire whisk until blended.
With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.
Seal containers.
Label with date and contents.
Store in a cool dry place.
Use within 12 weeks.
To Use:
1 package cake mix.
4 teaspoons water.
Mix together and stir with a fork or spoon until blended and smooth.
Pour mixture into greased and floured 4 inch round miniature baking pan.
Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.
Remove from oven and cool in pan on a rack for 5 minutes.
Invert onto a small plate and remove pan.
When cool frost.
Sweet Grilled Shrimp Skewers
Category: seafood
By CHICKLETS

My boyfriend flipped over these.  They are easy enough that you can add or skimp on ingredients and they are virtually fool proof.  Add sweet or spicy at your leisure.  This is a surefire hit!

Ingredients:
1 cup brown sugar
1 tablespoon lemon juice
1 cup molasses
1 tablespoon chopped fresh basil
2 tablespoons vegetable oil
1 tablespoon mustard
3 tablespoons honey
1 teaspoon ground cloves
1 tablespoon ranch-style salad dressing
1 teaspoon chili powder
1 tablespoon minced fresh garlic
4 pounds large shrimp, peeled and deveined
wooden skewers

Directions:
Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl.  Toss in shrimp to coat, cover, and refrigerate for 2 hours.  Meanwhile, soak wooden skewers in hot water to prevent burning on the grill. Preheat an outdoor grill for high heat and lightly oil grate. Thread shrimp tightly on to skewers.  Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side.  Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey.  Use a fork to remove shrimp from the skewers.

Prep time: 15 mins
Cook time: 6 mins
Total time: 2 hrs 21 mins
Yields: 8 servings

Calories: 431.9
Fat: 6.5 g
Saturated fat: 1.2 g
Carbohydrates: 56 g
Sugars: 47 g
Dietary fiber: 0.3 g
Protein: 37.4 g
Cholesterol: 346.2 mg
Sodium: 461.7 mg
Spicy Turkey Burgers
Category: meat-and-poultry
By FOOD_DIVA

Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!

Ingredients:
2 pounds lean ground turkey
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2  fresh green chile peppers, diced
1 medium red onion, diced
½ cup fresh cilantro, finely chopped
1 teaspoon salt
¼ cup low sodium soy sauce
1 tablespoon freshly ground black pepper
3 tablespoons paprika
1 tablespoon ground dry mustard
1 tablespoon ground cumin
1 dash Worcestershire sauce

Directions:
Preheat the grill for high heat. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 203.5
Fat: 9.6 g
Saturated fat: 2.3 g
Carbohydrates: 6.4 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 24.4 g
Cholesterol: 83.9 mg
Sodium: 626.4 mg
Instant Pot® Cabbage Roll Soup
Category: soups-stews-and-chili
By My Hot Southern Mess

Grandma's cabbage rolls turned into an easy-to-make soup with less fuss.

Ingredients:
2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
2  bay leaves
6 cups beef broth
1 medium head cabbage, shredded
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 cup uncooked jasmine rice

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease. Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 10 servings

Calories: 356.3
Fat: 16.1 g
Saturated fat: 5.5 g
Carbohydrates: 29.6 g
Sugars: 9.3 g
Dietary fiber: 3.8 g
Protein: 22.9 g
Cholesterol: 60.6 mg
Sodium: 1091 mg
Awesome Chicken Noodle Soup
Category: soups-stews-and-chili
By ALANK

Home style chicken noodle soup that really makes a wonderful side or meal, it cures what ails you.  If you like lots of noodles use a whole pound of them.  Serve hot with your favorite salad and bread.  This freezes or doubles well.

Ingredients:
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3  bay leaves
10  whole black peppercorns
⅔ bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass  (Optional)
¼ cup chicken bouillon powder
1 pound carrots, peeled and sliced
⅓ bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles

Directions:
Place chicken and water in a large pot over high heat and bring to a boil.  Reduce heat, cover and simmer, skimming fat as needed, 30 minutes. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour. Strain broth and reserve chicken.  When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots.  Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles.  Simmer until noodles are cooked, about 10 minutes more.  Stir in chicken and heat through.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 302.9
Fat: 12.3 g
Saturated fat: 3.3 g
Carbohydrates: 22.4 g
Sugars: 4.8 g
Dietary fiber: 3.9 g
Protein: 25.1 g
Cholesterol: 81.1 mg
Sodium: 864.4 mg
Pink  Ice


Ingredients:
lemons, sugar, water

Directions:
"Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick."
Vanilla Cheesecake With Chocolate Mousse Topping


Ingredients:
cream cheese, sugar, pure vanilla extract, eggs, chocolate

Directions:
Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray.  Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray.  Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.
In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed.  Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.
While cake is cooling, set milk chocolate cream cheese containers on the counter to soften.  Once cake is cooled, remove from refrigerator.  In a medium bowl, beat cream cheese until smooth, about 1 minute on high.  Fold in the whipped topping until well incorporated and a uniform chocolate coloring.  Spread over the cake in pan; place back in refrigerator for one hour to set.  When ready to serve, use a sharp knife to help release cake sides from pan before opening springform.  Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.
Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.
Cheesy Garlic Rolls


Ingredients:
garlic, chicken broth, dry white wine, Fontina cheese, olive oil

Directions:
In a heavy, small saucepan combine garlic, broth, and wine.
Bring to a boil, reduce heat.
Boil gently, uncovered, over medium heat about 25 minutes or until garlic is tender and 1/3 of the liquid remains.
Preheat oven to 325.
Place roll in a greased 8x8x2 inch baking pan.
Cut an"X" about 1/2 inch deep in the top of each roll, spreading each roll open slightly.
Spoon garlic cloves and shredded cheese into the opening, pressing garlic and cheese lightly into rolls.
Drizzle remaining broth mixture over rolls.
Brush outside of rolls with olive oil.
Bake 8-10 mintes until heated through and cheese is melted.
Serve warm.
Makes 6 appetizer servings.
Coffee Whipped Cream


Ingredients:
coffee beans, confectioners' sugar

Directions:
In a bowl combine cream, coffee beans and sugar. Cover and put into the fridge for 24 hours.
After 24 hours, remove the coffee beans from the cream. Whip the cream until stiff and use for garnishing whatever you like with coffee flavour!
Authentic Pad Thai
Category: world-cuisine
By Allrecipes

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

Ingredients:
12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2  boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 ½ teaspoons garlic, minced
4  eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1  lime, cut into wedges

Directions:
Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 582.8
Fat: 21.3 g
Saturated fat: 3.8 g
Carbohydrates: 78.8 g
Sugars: 22.6 g
Dietary fiber: 4.3 g
Protein: 21.5 g
Cholesterol: 132.2 mg
Sodium: 1478.7 mg
Arugula-Fennel Salad
Category: salad
By chrissiek

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Ingredients:
⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30  grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Directions:
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

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

Calories: 244.3
Fat: 20.6 g
Saturated fat: 3.8 g
Carbohydrates: 10.7 g
Sugars: 1.2 g
Dietary fiber: 3.2 g
Protein: 7.1 g
Cholesterol: 5.9 mg
Sodium: 332.6 mg
Layered Black Bean Dip


Ingredients:
cream cheese, canned black beans, salsa

Directions:
Preheat oven to 350°F.
Spread cream cheese in the bottom of a shallow baking dish.  (I use a circular pie pan].
Top with black beans.
Add salsa.
Top with cheese.
Bake for about 20-25 minutes, or until cheese is melted and dip is bubbling.