xiaoxl/recipe_data huggingface dataset:
Black Onion Seed Challah


Ingredients:
water, granulated sugar, dry yeast, canola oil, white flour, eggs, salt, cornmeal

Directions:
Pour the water into a mixing bowl.
Add 1 tablespoon sugar and mix.
Add dry yeast.
Wait 5 min.
Add the oil, 3 eggs, sugar, salt, and flour.
Knead into a smooth ball (6 min using a dough hook in an standup mixer].
Oil the inside of a large plastic bowl.
Place dough in the oiled bowl, flip over to coat both sides with oil, cover with a damp cloth.
Allow the dough to rise for two hours.
Punch the dough down, turn out onto a VERY lightly floured surface, roll out until 1" (2.5 cm] thick.
Cover with a damp cloth and allow the dough to rest for 10 min (very important not skip this step or your loaves will come out too flat.
Cut the dough into three equal parts about 8" (20 cm] long.
Set aside two of the pieces back in the bowl and cover with a damp cloth while you work in the first.
Cut the piece into six strips (or a different number depending on how many braids you want].
Roll into smooth ropes and braid together into a loaf.
Roll lightly in flour and place on a baking sheet sprinkled with a bit of cornmeal.
Repeat for the other two pieces of dough so you have three loaves in total.
Cover with a damp towel and allow to rise for two hours.
Preheat oven to 335°F/170°C or 310°F/155°C convection.
Whisk the remaining egg with a dash of cold water and paint each loaf thoroughly with this egg mixture.
Sprinkle with black onion seeds (or sesame seeds].
Bake until the deepest cracks between the braids are lightly golden (about 43 minutes].
Allow at least 15 min to cool.
Enjoy warm and fresh.
Best Damn Chili
Category: soups-stews-and-chili
By Danny Jaye

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Ingredients:
4 tablespoons olive oil
1  yellow onion, chopped
1  red bell pepper, chopped
1  Anaheim chile pepper, chopped
2  red jalapeno pepper, chopped
4  garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2  beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Directions:
Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Prep time: 35 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 50 mins
Yields: 12 servings

Calories: 406.3
Fat: 21.1 g
Saturated fat: 7.8 g
Carbohydrates: 27.6 g
Sugars: 7.4 g
Dietary fiber: 7 g
Protein: 25.2 g
Cholesterol: 74.4 mg
Sodium: 1014.5 mg
Split Pea and Lentil Soup With Vegetables


Ingredients:
lentils, carrots, celery, tomatoes, onion, garlic cloves, fresh basil, olive oil, salt, pepper, paprika

Directions:
Rinse lentils and split peas well then add to boiling water and simmer until done, about 40 minutes keep checking water before this adding if water goes below beans, drain.
Heat olive oil in large pot, saute onions and garlic over medium heat until onions are clear about 5 minutes.
Add celery, carrots and 1 cup of water, simmer until al dente.
Add 4 cups water and cooked lentils and split peas.
Squeeze tomatoes, add juice and friut to pot.
Add v8 juice, salt, pepper, paprika, and basil to pot.
Bring to a boil reduce heat to simmer.  Add potatoes and spinach, simmer until potatoes are done about 30 minutes, stirring at least every 10 minutes.
Garnish with parmasean cheese.
Wedge Salad With Barbecue Ranch Dressing


Ingredients:
iceberg lettuce, bacon bits, chopped tomato, corn, red onion, barbecue sauce, mayonnaise, lemon juice, minced garlic clove, red pepper flakes, salt, pepper

Directions:
Wisk together the barbecue sauce, Ranch dressing, mayonnaise, lemon juice, garlic, red pepper flakes, salt, and pepper together in a bowl.
Let chill in the refrigerator for 10 minutes before putting on the salad.
Core the iceberg lettuce and take out any discolored leaves.
Cut the head into 4 wedges.
Mix together the bacon bits, chopped tomatoes, corn, and red onion in a bowl.
Top each wedge with the bacon, tomatoes, corn, and onion mixture.
Right before you serve the salad, top each wedge with as much of the dressing as you like.
Yum-O Smoothie


Ingredients:
banana, frozen raspberries, frozen blackberrie, vanilla yogurt

Directions:
"Blend & Serve!"
Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese


Ingredients:
russet potatoes, olive oil, fresh rosemary, garlic, lamb loin chops, tomatoes, feta cheese, kalamata olive, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 450°F.
Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
Roast until potatoes are almost tender, about 30 minutes.
Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
Candied Apple Pie


Ingredients:
sugar, water, granny smith apples, flour, butter, sugar

Directions:
In saucepan combine sugar, candies and water.  Bring to a boil and simmer till apples have a red color.  Drain, reserving juice.  Cool juice. Combine 1/2 c reserved juice with flour. Place apples in pie crust.  Pour juice and flour mixture over apples.  Place top crust over apples and crimp edges.  Cut a few slits in the crust to allow steam to escape.
Brush some of the remaining liquid mixture over crust and sprinkle with additional sugar.  Bake at 450 for 10 minutes, reduce heat to 350 and bake for an additional 15 minutes.
Roasted Vegetable-Phyllo Lasagna


Ingredients:
red bell peppers, olive oil, yellow onion, portabella mushroom caps, phyllo pastry, dried thyme, gruyere cheese

Directions:
Preheat oven to 375 degrees.
In a bowl, combine the peppers and onion and toss with 1 tablespoon olive oil and salt and pepper to taste. Roast for about 30 minutes, until peppers and onions are soft, and their edges slightly blackened. Set aside.
Meanwhile, clean and slice the portobello mushrooms into 1/4-inch strips. Heat 1 tablespoon of olive oil in a frying pan over medium heat and saute until soft. Set aside.
Lightly grease a 9-by-12-inch pan with olive oil. Place one sheet of phyllo on the bottom of the pan and, dipping into the remaining 1/4 cup of olive oil, brush lightly with oil. Repeat with four more sheets, brushing each with olive oil.
Combine the onions, peppers, mushrooms and spinach, and stir well. Spread in an even layer over the phyllo, and sprinkle all of the thyme and cheese over the top. Add another sheet of phyllo and brush lightly with olive oil. Repeat process, brushing each sheet of phyllo with olive oil, until all of the phyllo has been used.
Cover the pan of phyllo with tin foil, and bake for 20 minutes. Remove the foil the last 3 to 4 minutes so it becomes very lightly browned. Watch carefully, as phyllo browns very quickly.
Let the lasagna rest about 5 minutes before serving.
Italian Cheese Spread


Ingredients:
cream cheese, onion, fresh garlic

Directions:
"Combine all ingredients in a mixing bowl and mix by hand or mixer until well blended.  Form into one or more cheese balls if desired.  Let stand several hours, or preferably overnight if possible.  Serve with your favorite crackers."
Barbecue Sauce


Ingredients:
onion, olive oil, sugar, cinnamon, ketchup, vinegar, water, salt, chili powder

Directions:
Brown onion in olive oil in a medium saucepan., Add sugar, cinnamon and ketchup., Cook a few minutes and add vinegar, water, salt, and chili powder., Simmer until thickened a bit.
My Trini Style Boiled and Fried Cassava (Yucca)


Ingredients:
cassava, yucca root, onion, garlic cloves, roma tomatoes, salt, water

Directions:
Place the cassava/yucca pieces in a large pot and cover completely with water.
Place pot over medium heat and boil cassava/yucca pieces till they are a little more than fork tender (this may take 30 minutes or more - depending on the cassava pieces. Some take longer than others].
NOTE: Check the cassava while it is boiling during the 30 minutes. If it isn't soft enough but needs more water, feel free to add more.
While the cassava/yucca is boiling, prep other ingredients.
Chop one medium onion into strips, chop 4-5 garlic cloves and de-seed the roma tomatoes and chop into 8 pieces each. Place all into a bowl.
When cassava/yucca is soft enough, drain in a colander and place an iron pot on the heat and add in 3 tablespoons of vegetable oil.
When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes.
The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.
Add in the boiled cassava/yucca and stir well to incorporate all ingredients.
While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky.
If it seems a bit dry, add in more oil - but this should not be necessary.
Add in salt (to your taste] and stir well to incorporate evenly.
Turn off heat and now you are ready eat!
Vegetarian Bean Enchiladas


Ingredients:
green bell pepper, olive oil, cream cheese, vegetarian refried beans, canned red kidney beans, canned black beans, cumin, chili powder, salt, salsa, flour tortillas, cheese, heavy cream

Directions:
To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
Penne with Shrimp
Category: world-cuisine
By K Douglas

A light but tasty Italian dish!

Ingredients:
1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

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

Calories: 385.3
Fat: 8.5 g
Saturated fat: 2.6 g
Carbohydrates: 48.5 g
Sugars: 3.7 g
Dietary fiber: 3.5 g
Protein: 24.5 g
Cholesterol: 95.1 mg
Sodium: 398.5 mg
Tvp Honey Nuggets


Ingredients:
"honey"

Directions:
Mix TVP and honey in a bowl. Make sure it's well blended., Spread out on a non stick cookie sheet and bake 300 degrees for 6 minutes., Stir and bake another 1-2 minutes tops., Let cool and transfer to an air tight container or use right away!, This makes 2 servings at 12 grams protein, 0 fat, 110 calories!
Mushrooms With Creamed Spinach and Spices (Khumb Jahanara)


Ingredients:
garlic cloves, green chili pepper, fresh ginger, onions, tomatoes, salt, cumin, turmeric, paprika, hot chili pepper, fresh spinach, chickpea flour, shiitake mushroom, cashews

Directions:
Heat oil in a 6-8 quart sauce pot.   When hot, add garlic, green chile and ginger.  Saute for about 30 seconds.
Add onions and saute over medium-high to high heat for 10 to 12 minutes or until translucent.
Add chopped tomatoes, salt and all the spices.  Cook for about 5 minutes.
Add chopped spinach;  stir and cook until all the spinach is wilted, about 5 minutes.
Reduce to medium heat, partially cover and cook for 5 minutes.
Transfer to a food processor and grind the mixture.  Transfer back to pot.
Add chickpea flour, mixing thoroughly with a whisk to make sure the flour does not become lumpy.
Add mushrooms. Partially cover and cook another 10 minutes.
If it looks too thick for your liking, add up to 1/2 a cup of hot water, a little at a time, until it reaches your consistency preference.  This step is optional.
Add whipping cream and ground cashews.  Mix thoroughly and then remove from heat.
Winter Grapefruit Salad


Ingredients:
grapefruit juice, olive oil, sugar, salt, black pepper, grapefruits, pears, dried cranberries, pecans, blue cheese

Directions:
make dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside.
Combine salad greens, grapefruit, pears, cranberries and pecans; top with cheese. Add dressing and toss gently.
French Dressing


Ingredients:
water, vinegar, sugar, lemon, salt, fresh ground pepper, Worcestershire sauce, dry mustard, garlic, olive oil

Directions:
Combine all in a lidded jar., Shake vigorously.
Sicilian Style Steak
Category: meat-and-poultry
By BOBBYR1

Any good cut of steak breaded with a mixture of bread crumbs and Parmesan cheese. You can use tenderloin fillet or porterhouse too.

Ingredients:
1 cup Italian seasoned dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 tablespoon garlic powder
½ cup olive oil
2 (16 ounce) t-bone steaks

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan. Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan. Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 t-bone steaks

Calories: 1383.1
Fat: 63.8 g
Saturated fat: 24.5 g
Carbohydrates: 46.3 g
Sugars: 4.8 g
Dietary fiber: 3.4 g
Protein: 147.1 g
Cholesterol: 294.3 mg
Sodium: 2467 mg
Creamy Tuna Tart


Ingredients:
tuna, cream cheese, corn kernels, spring onions, flat leaf parsley, black pepper, puff pastry, milk

Directions:
Pre-heat youtr oven to 200ºC. Combine the tuna, cream cheese, corn, tasty cheese, spring onions, parsley and pepper. Mix until well combined.
Lay one puff pastry sheet on benchtop. Spread tuna mixture over one half of the pastry, leaving a 2cm border from the edge. Using a sharp knife, cut 6 x 4cm slits in the other side of pastry. Fold over filling and seal at edges.  Repeat with remaining pastry and filling for another slice.
Brush pastry with milk and bake for 20 minutes, or until golden.
Cut into slices to serve with green salad and or vegatables.
Easy Homemade Pasta Dough
Category: everyday-cooking
By pho1962

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Ingredients:
2 cups flour
3  large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Directions:
Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms. Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Prep time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 340.8
Fat: 11.1 g
Saturated fat: 2.2 g
Carbohydrates: 48 g
Sugars: 0.5 g
Dietary fiber: 1.7 g
Protein: 11.2 g
Cholesterol: 139.5 mg
Sodium: 635.5 mg
Meatloaf Pie


Ingredients:
ground beef, onion, egg, ketchup, Worcestershire sauce, whole kernel corn, mashed potatoes, cheddar cheese

Directions:
Preheat oven to 350°F (175°C].
In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. Drain, and allow to cool slightly.
In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce.
Spread the corn in the bottom of the pie crust. Layer with the beef mixture. Spoon the mashed potatoes over the beef, and top with cheese.
Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Marinated Broccoli Appetizer


Ingredients:
broccoli floret, grapefruit juice, scallion, salt, artificial sweetener, pepper

Directions:
"Combine all ingredients in small bowl; toss. Cover and refrigerate at least 2 hours or overnight. Serve cold."
Sturdy Whipped Cream Frosting
Category: desserts
By Jo-Lynn Jansen

This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings.  It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.

Ingredients:
1 (8 ounce) package reduced-fat cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups heavy cream

Directions:
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 cups

Calories: 219.2
Fat: 19.1 g
Saturated fat: 11.9 g
Carbohydrates: 10 g
Sugars: 8.6 g
Protein: 2.7 g
Cholesterol: 68.5 mg
Sodium: 89.6 mg
Chipotle Chicken Quesadillas


Ingredients:
onion, garlic cloves, kosher salt, fresh ground black pepper, chipotle chile in adobo, flour tortillas, queso blanco

Directions:
Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes.  Add garlic and stir-fry 1 minute.  Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork.  Add to onion mixture in bowl; add chicken and toss.  Season to taste with salt and pepper.
Place a tortilla on a cutting board and spread with 1 cup chicken mixture.  Top with 1/2 cup cheese and another tortilla.  Repeat with remaining ingredients.
With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking.  Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
Transfer with spatula to cutting board; cover with aluminum to keep warm.  Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc].
Especial Kahlua Martini


Ingredients:
Kahlua, Stolichnaya vodka, brewed coffee

Directions:
Mix all ingredients together and pour into a very chilled Martini glass., Garnish with an olive., Enjoy.
Peanut Chicken Skewers With Chili Mayonnaise


Ingredients:
panko breadcrumbs, fresh cilantro, flat leaf parsley, chicken breasts, canola oil, mayonnaise

Directions:
On a large plate, combine the peanuts, bread crumbs, cilantro, and ½ teaspoon each salt and pepper. Thread each strip of chicken onto a skewer and coat with the peanut mixture, pressing gently to help it adhere.
In batches, heat the oil in a large nonstick skillet over medium heat and cook the skewers until golden, 2 to 3 minutes on each side. Transfer to a plate as they are cooked and add more oil to the skillet as necessary.
In a small bowl, combine the mayonnaise and chili-garlic sauce. Serve with the chicken.
Weight Watchers Mexican Scrambled Egg Sandwiches


Ingredients:
eggs, scallions, cilantro, salt, black pepper, salsa, English muffins

Directions:
Coat large skillet with cooking spray; place over medium high heat.
In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook].
Remove from heat and gently fold in salsa.
Place 1/6 of eggs on top of each muffin bottom.
Top with tops.
NOTES:
Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.
Pesto Panko Baked Fish


Ingredients:
pesto sauce, panko breadcrumbs

Directions:
Wash and dry fish fillets.
Coat fish with pesto.
Now coat fish with panko, pressing to make it stick.
Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.
Vegetarian Niku Jaga With Konjac


Ingredients:
potatoes, carrot, fried tofu, soy sauce, sugar, sake, water

Directions:
Rub konjac in salt to soften and rinse it. Cut into cubes.
Dip tofu in hot water to get rid of excess oil. Cut into cubes also.
Cut carrots into chunks and potatoes into quarters.
Dump all ingredients, including seasoning and water into rice cooker and cook under "rice" setting.
Mine didn't stop cooking, so I turned it off after the potatoes and carrots were very soft and tender, about 30 minutes.
Taco Salad Buffet


Ingredients:
ground beef, Bulk Taco Seasoning Mix, ketchup, sugar, Worcestershire sauce, vinegar, lettuce, cheddar cheese, onion, green pepper, kernel corn, flour tortillas, salsa, sour cream

Directions:
Brown ground beef and add taco seasoning and cook until done.
Spread out remaining ingredients in serving dishes and then each person can assemble their own individual salads using the things they like best.
Drizzle with dressing and serve.