xiaoxl/recipe_data huggingface dataset:
Shrimp Mushroom Fettuccini


Ingredients:
fettuccine pasta, olive oil, fresh shrimp, garlic, dried basil, crushed red pepper flakes, paprika, mushrooms, half-and-half, parmesan cheese, mozzarella cheese

Directions:
Cook fettuccini according to package instructions. Drain and rinse with cold water. Set aside.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until hot. Add shrimp; cook on one side for 1-2 minutes until pink. Flip the shrimp to the other side; sprinkle the top of cooked side of shrimp with basil, pepper flakes and paprika. Add garlic and cook until shrimp is pink on both sides, about1-2 minutes. Remove the shrimp from skillet and sprinkle with remaining seasonings. It’s ok if the shrimp is a little undercooked; it will finish cooking in the sauce. Add 1 Tblsp olive oil, red peppers, onions and the sliced mushrooms to the same skillet. Cook on medium-high heat for about 5 minutes, stirring as needed, until peppers, onions and mushrooms become soft. Add cooked shrimp, and immediately add 1 ½ cup half and half and all of the cheese. Bring to a boil, stirring constantly; reduce to simmer and cook, stirring as needed, until all cheese melts. Add pasta to the skillet with shrimp and mushrooms and cream sauce; stir well. If needed, add the additional ½ cup of the milk as pasta heats. Serve and enjoy.
Mel's Brown Pizza Sauce


Ingredients:
onions, celery, fresh mushrooms, chicken broth, tomato paste, garlic, garlic, dried oregano, black pepper, basil, onion powder, seasoning salt, sugar, flour

Directions:
Puree veggies in food processor by adding some of the chicken broth.
Bring pureed veggies and remaining broth to a boil, reduce heat to low and simmer 45 minute.
Add tomato paste and spices then simmer another 45 minutes.
Add flour and oil, whisk until blended.
For a spicier sauce add more pepper ; Sweeter sauce add more sugar.
Freeze the sauce by dividing it into medium freezer bags using 3/4 Cup per bag.
To re-heat frozen sauce, heat in small sauce pan whisking occasionally.
For the ultimate pizza experience use Brothers pepperoni and mozzarellissima pizza cheese -- .
Easy Tartar Sauce


Ingredients:
mustard, mayonnaise, lime juice

Directions:
Mix all ingredients together., You're done!
Pizza Meat Pie - South Beach


Ingredients:
salt, ground black pepper, garlic clove, reduced-fat mozzarella cheese, tomato paste, water, dried oregano, onions, parmesan cheese

Directions:
Preheat the oven to 350.
In a medium bowl, combine the beef, milk, bread crumbs, salt, pepper, and garlic. Mix well. Pat the mixture into a 9" pie plate.
In the same bowl, combine the mozzarella cheese, tomato paste, water, mushrooms (with juice], oregano, and onion; mix well. Spoon the mixture over the meat mixture in the pan. Sprinkle with Parmesan cheese.
Bake for 35-40 minutes, or until the meat is no longer pink.
Ooey Gooey Peanut Butter and Honey Sandwiches (open Faced)


Ingredients:
bagel, honey

Directions:
Cut bagel in half and toast each side of the bagel until golden brown.
While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit (warning: MESSY!].
Drizzle Honey on top of the peanut butter then do the same thing to the other side of the bagel and enjoy!
Abm Hot Cross Buns


Ingredients:
milk, butter, egg, salt, flour, cinnamon, nutmeg, ground cloves, raisins

Directions:
Measure ingredients into baking pan in order given or as directed on your breadmachine.
Insert baking pan securely into baking unit,close lid.
Select Dough setting.
When complete, remove dough from pan and divide into 12 pieces.
Shape into round, slightly flattened buns.
Place 2" apart on greased baking sheets.
Cover and let rise 30 minutes or until doubled.
Combine (and brush on buns] 1 slightly beaten egg with 1 tbsp water.
Slash top of bun to form a cross.
Bake at 375 F degrees (190 C] for 15 - 18 minutes.
Drizzle *cross* with glaze while warm.(Recipe shown in description].
Warm Blue Cheese Dip with Garlic and Bacon
Category: meat-and-poultry
By CSPALAIKA

Even people that don't like blue cheese love this wonderful hot dip. It can be served with vegetables, but I find that people like it best with French bread.

Ingredients:
7 slices bacon
2 cloves garlic, peeled and minced
1 (8 ounce) package cream cheese, softened
¼ cup half-and-half
4 ounces blue cheese, crumbled
2 tablespoons chopped fresh chives

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble. Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat. Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish. Bake covered in the preheated oven 30 minutes, or until lightly browned.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1.75 cups

Calories: 154.9
Fat: 14.7 g
Saturated fat: 7.4 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Protein: 4.7 g
Cholesterol: 34.8 mg
Sodium: 278.8 mg
Simple Spare Ribs
Category: meat-and-poultry
By JENN_BEAN

This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!

Ingredients:
2 pounds country style pork ribs
4 cups chicken broth
⅛ cup teriyaki sauce
1 ½ tablespoons garlic powder
1 tablespoon onion powder
salt and pepper to taste

Directions:
Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour. Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil. Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 4 Servings

Calories: 294.9
Fat: 17.6 g
Saturated fat: 6.3 g
Carbohydrates: 5 g
Sugars: 2.6 g
Dietary fiber: 0.4 g
Protein: 27.5 g
Cholesterol: 102.2 mg
Sodium: 404.2 mg
Make Your Own Coconut Milk


Ingredients:
"water"

Directions:
In a medium-sized pot, place dessicated coconut and water.
Mix and allow to soak for ½ an hour.
After ½ an hour, turn heat onto low and bring to a gentle simmer.
Simmer, covered, for 10 minutes.
Turn off heat and leave pot on element for ½ an hour.
After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds.
Put a large sieve over a bowl and empty coconut mixture into it.
Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
This method produces approximately 2 cups of coconut milk.
Can be made up to 2 days before use in a recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
Cheating Swedish Meatballs


Ingredients:
"milk"

Directions:
In a medium sized saucepan, mix soup with milk.
(I use a whisk to get all lumps out.] Once that is creamy, add the frozen meatballs.
Cover and cook on low/medium until meatballs are heated through, scraping bottom of pot regularly to avoid burning.
Serve over cooked egg noodles.
Easy Chicken Fajitas


Ingredients:
bell peppers, onions, boneless skinless chicken breast, chili powder, ground cumin, flour tortillas

Directions:
Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.
Chicken And Pasta


Ingredients:
boneless skinless chicken breasts, reduced-calorie margarine, fat free chicken broth, fat-free cream cheese with chives, angel hair pasta

Directions:
Melt margarine in a large sauce pan over low heat.
Add package of dressing mix.
Mix in broth and undiluted can of soup.
Blend in the cream cheese until smooth.
Reduce heat.
In a 13x9 baking dish, place chicken.
Pour hot sauce mixture over the chicken.
Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well.
Serve chicken dish by pouring sauce over hot pasta.
Fried Macaroni


Ingredients:
bacon, elbow macaroni, garlic powder, salt, pepper

Directions:
Fry bacon, remove from pan, set aside to drain.
Boil drain, and rinse macaroni.
Return macaroni to frying pan with bacon grease, cruble bacon and add to macaroni.
I never bother to drain off any grease unless the bacon was extremely fatty.
Sprinkle to taste with garlic powder,.
Salt & pepper to taste.
Give it all a good stir, cover and simmer on low for at least 10min or so to give flavor's time to meld, and macaroni to reheat and fry a bit.
Walla! Great fried macaroni.
Meyer Lemon Avocado Toast
Category: main-dish
By princessofmontecito

I like to use this recipe when I have a ripe avocado that I don't want to waste. It is absolutely delicious and a wonderful source of fiber and fatty acids. Feel free to get creative with the ingredients! Substitute cilantro with mint or parsley, or chia seeds with sesame or poppy seeds.

Ingredients:
2 slices whole grain bread
½  avocado
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
¼ teaspoon Meyer lemon zest
1 pinch cayenne pepper
1 pinch fine sea salt
¼ teaspoon chia seeds

Directions:
Toast bread slices to desired doneness, 3 to 5 minutes. Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 2 servings

Calories: 72.2
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 11.8 g
Sugars: 1.8 g
Dietary fiber: 2.2 g
Protein: 3.6 g
Sodium: 270.7 mg
Overnight Eggnog Streusel Coffee Cake


Ingredients:
sugar, butter, margarine, sour cream, eggs, all-purpose flour, baking powder, salt, sugar, all-purpose flour, butter, margarine, ground nutmeg, ground cinnamon, powdered sugar

Directions:
Grease bottom only of rectangular pan, 13x9x2inches, with shortening.
Make streusel topping; set aside.
Beat sugar and butter in large bowl with electric mixer on medium speed.
Beat in eggnog, sour cream, rum extract and eggs until blended.
Stir in flour, baking powder, baking soda and salt.
Spread in pan.
Sprinkle streusel topping over batter.
Cover and refrigerate atleast 8 hours.
Heat oven to 350*.
Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes.
Make eggnog glaze; drizzle over coffee cake.
For serving, cut into 5 rows by 3 rows.
Note**To cook immediately reduce bake time to 30-35 minutes.
Shrimp Sauce


Ingredients:
chili sauce, ketchup, lemon juice, Worcestershire sauce, salt

Directions:
Blend all ingredients together., Perfect with shrimp or any other seafoods.
Broccoli and Cheddar Frittata


Ingredients:
eggs, water, olive oil, red onion, salt, fresh ground black pepper, extra-sharp cheddar cheese

Directions:
Preheat the broiler.
Combine the whole eggs, egg whites, and water in a medium bowl and whisk well.
In a medium ovenproof nonstick skillet, heat the oil over medium heat.  Add the onion and cook, stirring until it begins to soften, about 3 minutes.  Add the broccoli and cook for another 2 minutes.  Season with salt and pepper.  Pour the egg mixture over the vegetables in the skillet, covering them evenly.  Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges of the pan but is still somewhat liquid in the middle, about 8 minutes.  Sprinkle with the cheese.
Place  the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes.  Be careful not to overcook  or the egg mixture will become tough.
Cut the frittata into 8 wedges and serve.
Candied Ginger Cookies


Ingredients:
butter, sugar, egg, flour, baking soda, ground cinnamon, ground cloves, salt, candied ginger

Directions:
Preheat oven to 350 degrees F.
Cream butter and sugar.  Add egg and mix well.  Combine flour, soda, cinnamon, cloves and salt, mixing to combine.  Add to creamed ingredients and mix well.  Chill.
Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar.  These spread a little so don't crowd.
Bake in preheated oven for 10 minutes.
NOTE:  These are very plain looking cookies.  You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.
Basic Broiled Chicken Breasts
Category: meat-and-poultry
By Always Cooking Up Something

This is a simple but delicious way to prepare chicken.  Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.

Ingredients:
3 tablespoons extra virgin olive oil
4  bone-in chicken breast halves with skin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan. Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more.  An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 389.4
Fat: 21.9 g
Saturated fat: 4.7 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 45 g
Cholesterol: 126.6 mg
Sodium: 1067.3 mg
Strawberry Soda Syrup
Category: drinks
By Chef John

We're going to take fresh strawberries and make our own homemade fruit syrup, which can be put into tea, lemonade, or made into the world's best strawberry soda!

Ingredients:
2 pounds very ripe strawberries, hulled and cut into chunks
3 cups cold water
2 cups white sugar

Directions:
Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes. Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time. Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature. Pour syrup into a lidded container and refrigerate.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 306.4
Fat: 0.5 g
Carbohydrates: 78.3 g
Sugars: 74 g
Dietary fiber: 3 g
Protein: 1 g
Sodium: 5.1 mg
Pumpkin Quiches


Ingredients:
onion, cheese, milk, egg, frozen puff pastry

Directions:
Heat oil & saute onion & bacon for 3-4 minutes or until cooked.
Combine pumpkin with bacon mixture, cheese, milk & egg, stirring well.
Cut 12 x 7.5cm circles from pastry. Spray a muffin or patty pan tin with oil & line with pastry circles.
Spoon filling into pastry cases.
Cook at 180.C for 20-25 mins or until firm and golden.
Nottingham Pudding


Ingredients:
flour, salt, milk, water, granny smith apples, lemon, mixed spice, brown sugar, walnut oil

Directions:
Sift the flour into a mixing bowl, add a pinch of salt and whisk in the egg yolk. Add the milk and water and whisk like crazy until all the lumps are out of the batter. Set aside for 30 minutes.
Peel, core and thinly slice the apples and place the slices in a casserole or au gratin dish. Grate the lemon zest over the apple slices then add the mixed spice, brown sugar and walnut oil. Stir to combine.
Place the casserole in the middle of the oven and set oven to 400Ëš Fahrenheit. When the oven comes up to temperature, take the casserole out, give the apple mixture a stir and pour the batter over the hot apple mixture. Return casserole to oven and bake 20 to 25 minutes, or until batter is golden brown and cooked through. Serve warm.
Tomato and Onion Sandwich


Ingredients:
mayonnaise, onions, tomatoes

Directions:
Spread both sides of the white bread with mayonnaise.
On one slice of bread, place the onion and tomato slices in layers, starting with the onion.
Sprinkle with salt and pepper to taste.
Top with the remaining slice of bread. Cut sandwich in half if desired and enjoy!
Mojito Jelly


Ingredients:
fresh mint leaves, hot water, limes, mint, sugar

Directions:
Place mint in boiling hot water.
Place zest of 1 lime in with mint.
Cut away skin and pith from limes and discard, place the sections of the lime in with the mint.
Steep for 20 minutes. Strain squeezing out all the goodness into a heavy bottom pot. Taste to see if the mint is strong enough, keeping in mind no sugar is added yet so it will be tart and tea like. If not add mint extract or Creme De Mint or both. Add green food coloring for more intense green color.
Stir in pectin and bring to a a full rolling boil.
Add sugar and return to a full rolling boil. Boil for 1 minute, stirring constantly.
Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
Shut off flame for 5 minutes.
Remove without tilting the jars.
Set on a flat surface in a draft free place 12-24 hours.
Remove bands and wipe jars.
Label and store in a dark place for 1 year.
Unbelievable Mushrooms


Ingredients:
fresh mushrooms, onion, butter, black pepper, vodka, water, Worcestershire sauce

Directions:
Melt butter in iron skillet.
Saute' onions.
Add remaining ingredients (except Vodka].
Simmer until done.should be fairly dark in color now. Add more water if needed.
Add Vodka and stir -- simmer 3 more minutes.
Serve as side dish -- especially steak.
You can add to this recipe depending on amount of people and your enjoyment.
Vanilla Cupcakes from Scratch
Category: desserts
By Janine S.

A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.

Ingredients:
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
3 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
⅓ cup unsalted butter
¼ cup butter-flavored shortening

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners. Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl. Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 cupcakes

Calories: 154.3
Fat: 5.8 g
Saturated fat: 2.6 g
Carbohydrates: 23.3 g
Sugars: 13.2 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 31 mg
Sodium: 182.6 mg
Moist Bread Dressing or Stuffing


Ingredients:
boiling water, chicken broth, bay leaf, salt, peppercorn, butter, onion, black pepper, poultry seasoning, salt, fresh parsley, celery, dry mustard, eggs

Directions:
Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using], and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
Meanwhile, place remaining ingredients except eggs into a very large bowl.
Pour giblet mixture over bread mixture and toss to mix together well.
For Stuffing: Stuff turkey loosely (do not pack] and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center]. Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet]. Adjust times as needed to bake at same temperature as turkey.
Citrus Punch


Ingredients:
granulated sugar, vanilla extract, cold water

Directions:
In 2 large pitchers or a large punch bowl, combine the lemonade, OJ, sugar, vanilla extract & water.
Gently stir in the soda & enjoy!
Peanut Butter Oat Balls


Ingredients:
sugar, fat-free evaporated milk, salt, quick-cooking oats, peanut butter, vanilla extract

Directions:
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoon-fulls onto waxed paper and let cool.
Pesto and Fresh Basil Hummus


Ingredients:
chickpeas, garlic, lemon juice, salt, black pepper, pesto sauce, fresh basil leaves, extra virgin olive oil

Directions:
Place first 7 ingredients into food processor and blend until smooth, adding olive oil and/or liquid from the chickpeas to obtain desired consistency, about 2 to 3 minutes, scraping sides occasionally.
Add fresh basil leaves and blend until they are incorporated well, about 2 minutes, adding liquid as needed.
Store covered in the refrigerator. The longer this sits the more the flavors blend.
Sweet and Sour Crescent Chicken Drumettes


Ingredients:
cashews, egg

Directions:
Heat oven to 375°F.
Lightly grease cookie sheet.
In small bowl, combine chicken, 1 tbsp of the bread crumbs, cashews and 3 tbsp sweet and sour sauce; mix well.
Separate dough into 8 triangles.
Press shortest side of each triangle to widen slightly.
Place about 1 tablespoon chicken mixture on widened end of each triangle; fold 2 corners over filling.
Press dough around filling to form ball.
Fold up long pointed end of crescent dough 1 inch toward filling; firmly twist to form drumstick shape.
Place remaining bread crumbs in shallow bowl.
In another shallow bowl, beat egg.
Dip each drumstick in egg; coat with crumbs.
Place, seam side down, on greased cookie sheet.
Bake at 375°F for 14 to 17 minutes or until deep golden brown.
Cool 5 minutes.
Arrange on serving platter.
Serve warm with additional sweet and sour sauce.
Cucumber Salad with Dill Vinaigrette
Category: side-dish
By CHEFBOYOSARAH

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

Ingredients:
1 pint grape tomatoes, halved
3  cucumbers - peeled, seeded, and chopped
1  red onion, chopped
2  yellow bell peppers, chopped
¼ cup cider vinegar
¼ cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Directions:
Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

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

Calories: 193.3
Fat: 14.7 g
Saturated fat: 2 g
Carbohydrates: 15.4 g
Sugars: 2.8 g
Dietary fiber: 3.9 g
Protein: 3.2 g
Sodium: 855.6 mg