xiaoxl/recipe_data huggingface dataset:
Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw
Category: main-dish
By Kristy

This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.

Ingredients:
cooking spray
¼ cup Greek yogurt
¼ cup reduced-fat mayonnaise
4 tablespoons lime juice
3 tablespoons diced red onion
1 tablespoon rice vinegar
1 tablespoon dried cilantro
¼ teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground ancho chile powder
3 cups shredded cabbage
1 ½ pounds tilapia fillets
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon garlic powder
8 (8 inch) flour tortillas

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray. Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw. Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish. Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes. Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes. Spoon the cooked tilapia onto each tortilla and top with the slaw.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 fish tacos

Calories: 287.7
Fat: 6.6 g
Saturated fat: 1.6 g
Carbohydrates: 33.2 g
Sugars: 4 g
Dietary fiber: 2.5 g
Protein: 22.9 g
Cholesterol: 32.7 mg
Sodium: 647 mg
Serendipity Bread
Category: bread
By Sue Litster

A flatbread that starts in the bread machine and ends up on an outdoor grill. My sister 'discovered' this bread when she had a batch of bread dough rising in her bread machine when the power went off for the whole day. Incredible.

Ingredients:
1 ¼ cups water
2 tablespoons butter
2 tablespoons white sugar
2 tablespoons milk powder
1 ½ teaspoons salt
3 ⅓ cups bread flour
1 ½ teaspoons active dry yeast
2 tablespoons olive oil
2 teaspoons garlic powder  (Optional)
4 ounces crumbled feta cheese  (Optional)

Directions:
Place the first set of ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press START. Do not put in the olive oil, garlic powder or feta cheese. Preheat an outdoor grill for medium heat. When the cycle has ended, turn the dough out onto a lightly floured surface, and divide into 2 halves. Roll each half out into a circle that is about 9 or 10 inches across. Brush the top of each circle with olive oil. Place the bread circles oil side down onto the grill. Brush the other side with olive oil, and watch carefully. When the bottom side is browned, turn over the bread, and grill the other side until golden. If desired, sprinkle with garlic powder and feta cheese.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 10 Servings

Calories: 92.8
Fat: 7.5 g
Saturated fat: 3.5 g
Carbohydrates: 4.4 g
Sugars: 3.9 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 16.5 mg
Sodium: 501 mg
Fresh Mint and Melissa (Lemon Balm) Tea - Tisane- Infusion


Ingredients:
fresh mint leaves, lemon balm leaves, boiling water, honey, sugar

Directions:
Pour boiling water over fresh herbs (or use a tea ball] in a tea pot that's been rinsed out with warm water.
Let steep for about five minutes.
Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!
Coconut Baked Chicken Thighs


Ingredients:
long grain white rice, coconut milk, chicken broth, boneless skinless chicken thighs, frozen spinach, vinegar, cumin, cayenne

Directions:
Preheat oven to 350 degrees.
Defrost spinach in microwave.
Spread rice in the bottom of a 9 by 13 inch baking dish.
Add coconut milk and chicken broth.
Sprinkle with vinegar, oil, and spices.
Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
Use chopsticks to distribute spinach throughout casserole.
Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.
Chicken Florentine Rice Casserole
Category: meat-and-poultry
By CHRIS523

An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!

Ingredients:
3 cups water
4 cubes  chicken bouillon
2 cups instant brown rice
2 tablespoons cornstarch
¼ cup olive oil
4  boneless, skinless chicken breast halves
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried marjoram
1  medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese
salt and pepper to taste
½ cup Parmesan cheese
¼ cup margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water. Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube. Stir onion into the skillet, and cook 5 minutes, or until browned and tender. In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese. Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 369.5
Fat: 18.1 g
Saturated fat: 4.6 g
Carbohydrates: 25.3 g
Sugars: 1.3 g
Dietary fiber: 3.5 g
Protein: 27.8 g
Cholesterol: 47.4 mg
Sodium: 1040.7 mg
Gingerbread Snowflakes With Icing That Hardens


Ingredients:
butter, sugar, molasses, water, all-purpose flour, ginger powder, baking soda, cinnamon, allspice, salt, confectioners' sugar, water, light corn syrup, vanilla

Directions:
Set oven to 350 degrees F.
Prepare ungreased baking/cookie sheet/s.
In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes].
Beat in molasses and water.
In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
Lightly flour a work surface.
Roll out the chilled dough to 1/4-inch thickness.
Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide] cut out shapes.
Place the dough stars onto prepared cookie sheet about 2-inches apart.
Bake for about 10-12 minutes or until edges are firm.
Remove to wire racks and cool.
For the icing; in a bowl combine all icing ingredients until smooth and well combined.
Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing].
Pescado en Achiote (Mexican Fish in Annatto Sauce)
Category: world-cuisine
By Chef Gaby Cervello

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Ingredients:
¾ cup water
¼ cup achiote paste
¼  onion
2  limes, juiced
1  orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1  red onion, sliced
2  habanero chiles, sliced
1 cup water
½  orange, juiced
1  lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth. Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano. Serve fish and shrimp with achiote sauce and top with habanero sauce.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 412.9
Fat: 24.2 g
Saturated fat: 11.2 g
Carbohydrates: 10.9 g
Sugars: 6.7 g
Dietary fiber: 1 g
Protein: 37 g
Cholesterol: 210 mg
Sodium: 757.3 mg
Curried Lentils with Yogurt


Ingredients:
water, lentils, onion, salt, olive oil, curry powder, plain low-fat yogurt, honey, sugar, carrot, fresh parsley leaves, Red Delicious apple

Directions:
In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
Drain lentil mixture in strainer; transfer to large serving bowl.
Fold in yogurt mixture, carrot, and parsley.
Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
The Moroccan Pita Sandwich (ZWT-9)


Ingredients:
sweet onion, fresh parsley, of fresh mint, black olives, raisins, olive oil, garlic, cumin, cinnamon, cayenne pepper, mayonnaise, avocados, romaine lettuce

Directions:
In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough “kick”, adjust spices &/or olive oil to taste.
Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado] & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.
Pistachio Cake III
Category: desserts
By MACC

A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4  eggs
1 ½ cups water
¼ cup vegetable oil
½ teaspoon almond extract
7 drops green food coloring

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 - 10 inch tube pan

Calories: 242.3
Fat: 9.8 g
Saturated fat: 1.6 g
Carbohydrates: 35.2 g
Sugars: 21 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 53.9 mg
Sodium: 361.3 mg
Supremely Spicy Hummus
Category: appetizers-and-snacks
By Uncle Richard

I love to use this as a dip for pita bread.

Ingredients:
¼ cup tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
1 teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon sesame oil
5 dashes hot pepper sauce (such as Cholula®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons cold water

Directions:
Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 120.4
Fat: 8 g
Saturated fat: 1.1 g
Carbohydrates: 10.2 g
Sugars: 0.1 g
Dietary fiber: 2.3 g
Protein: 3.1 g
Sodium: 275.7 mg
Lemon Bubble Bread
Category: breakfast-and-brunch
By Kate A

A sweet, lemony, and fun pull-apart bread. Perfect to impress your brunch guests!

Ingredients:
5 cups all-purpose flour, divided
1 cup white sugar, divided
2 packages active dry yeast
1 teaspoon salt
1 cup milk
½ cup water
6 tablespoons butter, divided
2  eggs
2 tablespoons lemon zest
¼ teaspoon ground mace
cooking spray (such as Pam®)

Directions:
Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment. Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour. Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes. Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray. Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet. Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 15 mins
Yields: 1 10-inch loaf

Calories: 331.4
Fat: 7.6 g
Saturated fat: 4.3 g
Carbohydrates: 58.1 g
Sugars: 17.9 g
Dietary fiber: 1.8 g
Protein: 7.6 g
Cholesterol: 47.9 mg
Sodium: 256.7 mg
Grilled Chicken With Balsamic Peach Marinade


Ingredients:
chicken breasts, Dijon mustard, honey, salt, ground black pepper, garlic, fresh thyme, olive oil

Directions:
Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix.
Just before you are ready to marinate chicken, stir in peaches.
Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.
Zippy Cheese Bread


Ingredients:
butter, Miracle Whip, garlic powder, mozzarella cheese, parmesan cheese

Directions:
Mix together the Miracle Whip, softened butter, and garlic powder. If using Parmesan, blend into the mixture.
Spread mixture over inside of bread. Optional to top with Monzarella.
Open faced, place the bread on a cookie sheet and put into the oven.
Bake on broil for about 5-8 minutes until bubbly and slightly brown on top.
Remove from oven, and let rest a few minutes before cutting and serving.
Spicy Chicken Wontons


Ingredients:
soy sauce, water, chicken, wonton wrappers, water

Directions:
Preheat oven to 400°F
In a large bowl, whisk together soy sauce, water, and Spicy Steak Seasoning.  Add chicken and stir.  Let marinate 5 to 10 minutes.
Spoon meat (approximately 1 tbsp] onto each wrap.  Moisten edges of wrap with water or egg whites.  Fold over to make a triangle and pinch closed.  Bring the ends together and twist slightly, forming the characteristic wonton shape.
Place on greased baking sheet and bake 15 minutes.
Jalapeno Cornbread


Ingredients:
self-raising flour, cornmeal, salt, eggs, buttermilk, olive oil, corn kernels, cheddar cheese

Directions:
Preheat oven to 180 degrees celcius. Grease a loaf pan with butter or olive oil, and line sides with baking paper.
Sift the flour into a large mixing bowl. Stir in the Cornmeal and salt, and make a well in the centre.
In a separate bowl lightly whisk together the egg, Buttermilk, and olive oil. Gradually add this to the Flour mixture and stir until smooth.
Add the corn, chilli and 1 cup of the cheese to the mixture, stirring through to combine.
Pour the mixture into your prepared loaf tin, and sprinkle with remaining cheddar.
Bake for 35 minutes or until you can insert a metal skewer into the centre and it comes out clean.
Set aside for 5 mins to cool, then turn onto a bread board or wire rack. Slice to desire thickness and serve!
Low Fat Spicy Tomatoes Salad (Kosher-Pareve)


Ingredients:
tomatoes, red onions, fresh lemon juice, olive oil, fresh ground black pepper, salt

Directions:
Mix all - and serve. Preferable cold., Enjoy!
Pineapple Coconut Cake
Category: desserts
By Brenda Vandervort

An experiment gone great!

Ingredients:
¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
4  eggs
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners' sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached. Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 506.4
Fat: 31.8 g
Saturated fat: 17.2 g
Carbohydrates: 52.5 g
Sugars: 33.7 g
Dietary fiber: 1.2 g
Protein: 4.6 g
Cholesterol: 99.9 mg
Sodium: 323.7 mg
Almost-Alfredo Sauce


Ingredients:
fat-free ricotta cheese, parmesan cheese, fresh lemon juice, butter, garlic, pepper, salt, fresh parsley, fresh basil

Directions:
Put all of the ingredients, except the parsley and basil, into a food processor; process until the mixture is smooth and creamy.
Transfer the sauce to a small saucepan.
Stir in the parsley and basil.
Stir the mixture over low heat, just until warm (Do not let the sauce come to a boil].
Toss the sauce with hot, freshly cooked pasta in a large pot over low heat.
Adjust the seasonings to taste.
Vietnamese Seafood Salad


Ingredients:
shallot, squid, gingerroot, black pepper, papaya, red chilies, sugar, salt, limes, juice of, mint, toasted sesame seeds

Directions:
Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute.  Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl.
Add the papaya and chilli together, add to the seafood mixture.  Combine the sugar, salt and juice together until dissolved.  Pour over the salad and mix well.
Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers.  (Don't add too early or else the seeds will go soft and the mint will turn black].
Artichoke & Rice Salad


Ingredients:
Uncle Ben's converted brand rice, green onion, flat leaf parsley, plum tomato, parmesan cheese, mayonnaise

Directions:
Cook rice in the chicken stock according to directions on box & cool.
Chop artichoke hearts to bite size.
Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.
Beef Teriyaki With Mango


Ingredients:
fresh mushrooms, red onion, butter, boneless beef top sirloin steak, mangoes, cornstarch, Bill's Secret Teriyaki Marinade, fresh ground black pepper, fresh snow pea, green onions, cooked brown rice

Directions:
Remove tips and strings from snow peas and set aside until needed.
Saute mushrooms and onions in butter in a large skillet for 2-3 minutes or until onions soften.
Add beef and cook until browned, then add beef stock and simmer for 5 minutes.
Whisk together cornstarch with teriyaki sauce and set aside. Pour mixture into skillet and cook, stirring, until mixture thickens.
Stir in the mango chunks, snow peas and green onions, and cook until heated through.
Serve over steamed brown rice.
Spinach Pasta Salad
Category: salad
By Kim Fusich

A unique salad, packed with iron!  Your kids will eat spinach, as long as you don't tell them it's spinach.  Popeye would have loved this!

Ingredients:
1 (12 ounce) package farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with basil and tomato
1  red onion, chopped
1 (15 ounce) can black olives, drained and chopped
1 cup Italian-style salad dressing
4 cloves garlic, minced
1  lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, spinach, cheese, red onion and olives. Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 334.1
Fat: 16.6 g
Saturated fat: 3.4 g
Carbohydrates: 41.8 g
Sugars: 4.9 g
Dietary fiber: 4.8 g
Protein: 8.6 g
Cholesterol: 6.3 mg
Sodium: 1167.1 mg