xiaoxl/recipe_data huggingface dataset:
Salisbury Steak


Ingredients:
ground beef, parsley, scallions, salt, pepper, flour, olive oil, onions, sugar, garlic, tomato paste, beef broth, red wine, kosher salt, dried thyme

Directions:
Combine first 5 ingredients (beef - pepper] and then divide into 4 portions and shape into patties.
Place 2 T flour in a shallow dish and dredge patties in flour; reserving 1 tsp flour.
Heat oil in skillet over medium high heat and add patties; browning 3-5 minutes on each side. Remove from pan.
Add onions and sugar to pan; cook stirring for 5 minutes.
Stir in garlic and tomato paste; stirring until it begins to brown  (1 minute]. Sprinkle with reserved flour and cook another minute.
Stir in broth, wine, salt and thyme.
Return meat to pan and bring sauce to a boil. Reduce heat to medium low, cover and simmer for 10 mintues or until meat is done.
White Bean and Pasta Soup With Sun-Dried Tomatoes


Ingredients:
dried white bean, olive oil, yellow onions, carrots, fennel, celery, garlic cloves, dried red pepper flakes, bay leaves, bow tie pasta, sun-dried tomato, fresh parsley, parmesan cheese

Directions:
Soak beans overnight in enough water to cover by 3 inches.
Heat oil in a large heavy soup pot over medium heat.
Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
Add beans and 7 cups stock.
Increase heat and bring to boil.
Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
(Can be made one day ahead and cover and refrigerate at this point].
Bring to a simmer before continuing.
Add pasta and tomatoes to soup.
Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
Add parsley.
Taste and adjust seasonings with salt.
Discard bay leaves.
Ladle soup into bowls.
Serve, passing cheese seperately.
Chicken Milano


Ingredients:
milk, egg, parmesan cheese, oregano, basil, black pepper, boneless skinless chicken breasts, white mushrooms, green pepper, mozzarella cheese, olive oil

Directions:
Pound chicken breasts flat., Whisk milk and egg together in large bowl., Mix crumbs, parmisan and spices together on a plate., Heat olive oil in large frying pan., Dip chicken in milk mixture, then coat with bread mixture., Fry chicken pieces until toasty golden coloured. Set aside., Coat a baking sheet with cooking spray., Spread a cup of sauce on baking sheet., Spread mushrooms, peppers and onions on sauce. Bake at 375 for 15 minutes., Take out and place chicken pieces on top and cover them with more sauce., Bake at 375 F for 15 minutes., Remove from oven and cover chicken pieces with mozzarella., Return to oven for 5 minutes to melt the cheese., Serve with pasta.
Japanese Pounded Cucumber Salad - Shojin Ryori


Ingredients:
cucumbers, salt, carrots, ginger, light soy sauce, soy sauce, sugar, rice vinegar, salt

Directions:
Salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down.  Cut the cucumber into 1 1/4 inch or 3cm pieces.
Julienne carrot into about 1 1/4 inch or 3 cm pieces.  Parboil for about 1 minute and chill in cold water.  Drain.
Julienne ginger and soak in cold water for about 10 minutes.  Drain.
Cut dry hot chili pepper into thin ringlets.
Combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper.  Let the mixture marinate for 1 hour before serving.
A1 Garlic  Steak Marinade


Ingredients:
beef steak, cracked black pepper, garlic cloves

Directions:
"Combine steak sauce, oil, pepper, and garlic.  Place steak in plastic bag; add marinade, turning to coat.  Close bag securely and marinate in refrigerator for at least 1 hour, turning once.  Remove steak from marinade; place on rack in broiler pan so surface of meat is 3-4 inches from heat source.  Broil 15-18 minutes to desired doneness (rare to medium-rate], turning once."
Creamy Wild Mushroom Ragout
Category: side-dish
By Chef John

This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.

Ingredients:
1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

Directions:
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes. Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche. Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 239.8
Fat: 19.5 g
Saturated fat: 10.4 g
Carbohydrates: 8 g
Sugars: 3.8 g
Dietary fiber: 1.5 g
Protein: 5.9 g
Cholesterol: 52.8 mg
Sodium: 169.6 mg
Ronald Reagan's Chili


Ingredients:
bacon drippings, onions, garlic, chili powder, red wine, salt, canned whole tomatoes, bay leaf, sugar, canned pinto beans

Directions:
Using a 1 1/2-gallon heavy pot, melt bacon drippings.
When hot, saute onions and garlic cloves. Add ground beef and chili powder.
Stir until meat is well browned. Add red wine. (optional].
Add salt, beef base, tomatoes, bay leaf and sugar.
Simmer chili meat, covered, for 20 minutes, stirring often.
Then add pinto beans to the meat.
Simmer chili con carne for 1 hour, covered over low flame, stirring gently from time to time. Test for flavor.
Cilantro Tomato Corn Salad
Category: salad
By Ds R.

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also.  I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Ingredients:
3 ears fresh corn in husks
¼ cup butter, melted
2  roma (plum) tomatoes, chopped
1  jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Directions:
Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl. Stir butter into the corn along with the tomatoes, jalapeno, red onion,  garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 173.7
Fat: 12.4 g
Saturated fat: 7.4 g
Carbohydrates: 15.8 g
Sugars: 3.6 g
Dietary fiber: 2.7 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 97.3 mg
Albondigas Con Salsa De Tomate (Spanish Style Meatballs)


Ingredients:
olive oil, ground beef, scallions, garlic cloves, parmesan cheese, fresh thyme leaves, tomatoes, white wine, fresh rosemary, sugar, salt, pepper

Directions:
Combine meatball ingredients in a bowl.
Shape mixture into balls.
Cook in 2 tbspns olive oil, turning frequently.
Add sauce ingredients to pan.
Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.
Deep Dish Peach Streusel Pie


Ingredients:
all-purpose flour, salt, sugar, unsalted butter, cold water, brown sugar, ground nutmeg, ground ginger, cornstarch, butter, brown sugar, all-purpose flour

Directions:
Make dough: Combine flour,salt, and sugar in food processor.
Pulse a few times to mix.
Add butter and process until mixture resembles cornmeal.
Remove and place in a bowl.
Gradually mix in enough cold water to form dough into a ball.
Wrap in plastic wrap and chill 30 minutes.
Make filling: While dough is chilling, peel, slice and pit the peaches.
Add brown sugar, spices and cornstarch.
Toss to mix.
Preheat oven to 375°F.
Roll dough out to fit a 9" deep dish pie pan.
Place dough in pan and crimp edges.
Prick bottom of dough with a fork in several places.
Pour the peach mixture into the crust.
Make topping: Beat the butter and brown sugar together.
Stir in the nuts.
Add just enough flour to make mixture crumbly.
Spread mixture over top of peaches.
Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.
Clean Carrot Muffins
Category: bread
By Chef V

These carrot muffins come out fluffy and smell amazing. The riper the banana, the sweeter these will be. I've also made them using grated apples. Love how it's all done in a blender.

Ingredients:
½ cup rolled oats
2 teaspoons flax seeds
1  ripe banana
1  egg
¼ cup natural peanut butter
2 tablespoons honey  (Optional)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup finely grated carrot

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin. Mix together oats and flaxseeds in a small bowl. Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 muffins

Calories: 158.5
Fat: 7.4 g
Saturated fat: 1.6 g
Carbohydrates: 19.4 g
Sugars: 10.2 g
Dietary fiber: 2.8 g
Protein: 5.3 g
Cholesterol: 31 mg
Sodium: 378.7 mg
Best King Ranch Ever
Category: world-cuisine
By razzchick

A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.

Ingredients:
6  cooked chicken breasts, shredded
1 (10.75 ounce) can  cream of chicken soup
1 (10.75 ounce) can  cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup chicken broth
½ cup chopped onion
1 (4 ounce) can chopped green chiles
6  corn tortillas, torn into strips - or more as needed
2 cups shredded Monterey Jack cheese, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined. Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole. Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 292.8
Fat: 14.9 g
Saturated fat: 7 g
Carbohydrates: 17.2 g
Sugars: 2 g
Dietary fiber: 1.9 g
Protein: 22.6 g
Cholesterol: 61.7 mg
Sodium: 1048 mg
No-Grain Tabbouli


Ingredients:
fresh parsley, fresh mint leaves, tomatoes, cucumber, red onion, ground allspice, flax seed oil, fresh lemon juice, salt

Directions:
Place everything in a salad bowl and toss gently., Taste and adjust seasoning., Chill for at least one hour to blend the flavors.
Finnish Cauliflower Custard


Ingredients:
cauliflower, salt, butter, flour, fresh parsley, milk, eggs, white pepper

Directions:
Preheat the oven to 350°F.
Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until cauliflower is just tender-crisp; drain.
Butter a 1-1/2 quart casserole and arrange the flowerets in it.
In a small saucepan melt the butter.
Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful].
Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
Pour mixture over the cauliflower.
In a mixing bowl, beat the eggs.
Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
Pour over the creamed cauliflower in the casserole.
Bake for 30-35 minutes or until the custard is set.
Serve hot.
Bob's Blue Cheese Dressing
Category: side-dish
By GOOBNORTON

Prepare a flavorful summer salad by serving this dressing over mixed mesclun greens, hearts of romaine, sliced cucumber, tomato, and red onion.

Ingredients:
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 teaspoon ground black pepper
1 teaspoon sea salt

Directions:
In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt.  Chill until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 3 cups

Calories: 109.7
Fat: 10.9 g
Saturated fat: 3.4 g
Carbohydrates: 1.8 g
Sugars: 0.9 g
Protein: 1.6 g
Cholesterol: 11.9 mg
Sodium: 215.1 mg
Zucchini and Carrot a Scapece


Ingredients:
extra virgin olive oil, extra virgin olive oil, zucchini, garlic cloves, fresh basil leaf, fresh mint leaves, carrots, red wine vinegar

Directions:
Heat 1/3 cup oil over medium-high heat.
Add the zucchini and fry until golden, about 2 minutes per side. Transfer to a baking dish.
Sprinkle generously with salt and pepper.
Sprinkle with half of the garlic, basil, and mint leaves.
Add remaining oil to the pan. Add the carrots and saute until golden, about 5 minutes. Transfer to the dish of zucchini.
Sprinkle generously with salt and pepper.
Sprinkle the remaining garlic, basil, and mint leaves over.
Drizzle the vinegar over the vegetable mixture and toss gently to coat.
Cool to room temperature. Cover and marinate at room temperature for 8 hours, or cover and refrigerate overnight.
Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter and serve at room temperature. Serve with bread, fish or chicken.
Tuxedoville's Rhubarb Muffins
Category: bread
By Tuxedoville

Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 pinch ground nutmeg  (Optional)
1 ¼ cups diced rhubarb
⅓ cup raisins
1 cup buttermilk
1 cup lightly packed brown sugar
¼ cup butter, melted
1  large egg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture. Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 229.7
Fat: 4.8 g
Saturated fat: 2.7 g
Carbohydrates: 43.3 g
Sugars: 21.7 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 26.5 mg
Sodium: 303.6 mg
Homemade Old Bay Spice Mix


Ingredients:
bay leaf, dry mustard, black pepper, ground white pepper, ground nutmeg, ground cloves, ground allspice, ground ginger, paprika, crushed red pepper flakes, ground mace

Directions:
"Combine all ingredients in glass jar and store in a dry place."
Creamy Salmon on Pasta


Ingredients:
butter, onion, celery ribs, garlic, flour, milk, parsley, salmon

Directions:
In saucepan, melt butter.
Add and cook onions,garlic and celery for 5 minutes, stirring occasionally, or until softened.
Stir in flour; cook, stirring, for 30 seconds.
Gradually whisk in milk. Bring to a boil, stirring frequently. Boil for 2 to 3 minutes or until slightly thickened.
Add parley.
Gently stir in salmon being careful not to crush it; Set aside.
Taste to check if you need to add salt and pepper.
On each plate containing the cooked pasta spoon on the creamy salmon sauce.
Serve immediately.
A side of green vegetables makes a lovely presentation.
I used light Becel intead of butter and 1% milk to make it healthier.
Weight Watchers Pumpkin Flan


Ingredients:
brown sugar, ground cinnamon, ground cloves, cayenne pepper, salt, pumpkin puree, fat-free evaporated milk, fat free egg substitute, orange

Directions:
Preheat oven to 350 degrees.
Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
Bake until firm around the edges and slightly puffed, approximately 45 minutes.
Carefully remove cups from water, cool completely, cover and refrigerate.
Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.
Nshima


Ingredients:
cornmeal, salt, water

Directions:
Pour cold water (two and 1/2 cups for each cup of cornmeal] into a large pot. Over high heat, begin to bring to a boil.
After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring] until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir.
The nshima should be very thick (no liquid remaining] and smooth (no lumps]. It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates.
Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice.
With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.
Maria's Portuguese Bacalau
Category: world-cuisine
By BINGADING

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Ingredients:
2 pounds dried salted cod fish
4  Yukon Gold potatoes
3 tablespoons butter
2  yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4  hard cooked eggs, chopped
10  pitted green olives
10  pitted black olives

Directions:
Soak the dried salted cod in cold water for 24 hours, changing the water several times. Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl. In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat. Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside. Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion. Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Prep time: 1 day
Cook time: 1 hr
Total time: 1 day
Yields: 8 servings

Calories: 701
Fat: 31.3 g
Saturated fat: 7 g
Carbohydrates: 25.2 g
Sugars: 1.5 g
Dietary fiber: 2.5 g
Protein: 77.1 g
Cholesterol: 277 mg
Sodium: 8223.1 mg
Baked Rice Pudding
Category: desserts
By Emtmom

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Ingredients:
1 cup uncooked white rice
2 cups water
3  eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Directions:
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins.  Pour into a 10x6x2 inch baking dish. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Yields: 10 to 12 servings

Calories: 155.4
Fat: 2.4 g
Saturated fat: 1 g
Carbohydrates: 28.9 g
Sugars: 14 g
Dietary fiber: 0.4 g
Protein: 4.5 g
Cholesterol: 54.3 mg
Sodium: 145 mg
Tangy Spinach Salad
Category: salad
By Bmlove

This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.

Ingredients:
½  onion, chopped
⅓ cup white sugar
¼ cup apple cider vinegar
¼ cup canola oil
1 ½ tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper
1 (9 ounce) bag fresh spinach, chopped
⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
3  hard-boiled eggs, crumbled
⅓ cup crumbled cooked bacon

Directions:
Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors. Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 242.4
Fat: 13 g
Saturated fat: 2.3 g
Carbohydrates: 23.5 g
Sugars: 10.4 g
Dietary fiber: 1.5 g
Protein: 8.1 g
Cholesterol: 87.9 mg
Sodium: 665.7 mg