xiaoxl/recipe_data huggingface dataset:
Cornucopia Salad


Ingredients:
iceberg lettuce, green bell pepper, celery, frozen green pea, sliced water chestnuts, bananas, lemon juice, raisins, walnuts, salted peanuts, cheddar cheese, green onion, bacon, mayonnaise, sugar, white vinegar

Directions:
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.
Mix dressing ingredients and let stand for 5 minutes.
Spread dressing over entire top of salad, covering it completely.
Sprinkle cheese, green onions, and bacon over salad.
Refrigerate for 3 to 4 hours before serving.
Old Fashioned Spicy Oatmeal Raisin Bars


Ingredients:
raisins, dates, water, flour, shortening, sugar, egg, salt, ground cinnamon, vanilla, baking soda, nutmeg, ground cloves, whole wheat flour, all-purpose flour, ginger

Directions:
Combine raisins with water, and simmer for 10 minutes.
Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude] until top springs back when touched lightly in the center (15-20 minutes].
Salt and Pepper Ribeye Steak
Category: trusted-brands-recipes-and-tips
By Diamond Crystal Salt

Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.

Ingredients:
6 (8 ounce) rib-eye steaks
1 tablespoon Diamond Crystal® Kosher Salt
1 ½ teaspoons ground black pepper
1 tablespoon vegetable oil, or as needed
2 tablespoons unsalted butter

Directions:
Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook. Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper. Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers. Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes. Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

Prep time: 2 days
Cook time: 30 mins
Total time: 2 days
Yields: 6 servings

Calories: 351.9
Fat: 27.2 g
Saturated fat: 11.3 g
Carbohydrates: 0.3 g
Dietary fiber: 0.1 g
Protein: 25 g
Cholesterol: 91.2 mg
Sodium: 1024 mg
Low-Carb Chicken-Vegetable Soup
Category: soups-stews-and-chili
By Vanessa Punnett Lucas

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Ingredients:
6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1  bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Directions:
Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes. Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 184.6
Fat: 6.2 g
Saturated fat: 1.7 g
Carbohydrates: 9.5 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 22.5 g
Cholesterol: 57 mg
Sodium: 350.2 mg
pear and blue cheese salad


Ingredients:
Anjou pear, walnuts, Stilton cheese, arugula, romaine lettuce, lemon juice, walnut oil, olive oil

Directions:
mix lettuce and arugula, toss with salad dressing., serve on 4 plates., top greens with cheese, nuts, and 4 slices of pear.
Italian Roasted Cauliflower
Category: fruits-and-vegetables
By Anonymous

This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!

Ingredients:
1 head cauliflower, cut into florets
1 large red bell pepper, cut into 1-1/2 inch pieces
1  red onion, sliced
½ cup chopped fresh dill
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 teaspoons olive oil
salt and pepper to taste

Directions:
Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally. Preheat oven to 450 degrees F (230 degrees C). Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish. Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 89.7
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 14.7 g
Sugars: 7.9 g
Dietary fiber: 5 g
Protein: 3.7 g
Sodium: 51.9 mg
Double-O B


Ingredients:
"Bacardi light rum"

Directions:
Ice to fill your glass.
garnish with orange peel (there's a reason to squeeze them yourself].
Fill your glass with ice.
add bacardi O.
add strained, hand-squeezed orange juice.
stir.
garnish.
drink.
enjoy.
Hot Red Chile Pepper Sauce


Ingredients:
onions, garlic cloves, dry mustard, salt, whole cloves, white vinegar

Directions:
Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
Add dry mustard, salt, cloves and vinegar and combine.
Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
Pour into warm sterilized jars and seal.
Carrot Apple Muffins


Ingredients:
whole wheat pastry flour, sugar, cinnamon, real vanilla extract, baking powder, salt, carrot, unsweetened applesauce, banana, soymilk, olive oil

Directions:
Preheat oven to 350°. Spray muffin tin w/ cooking spray.
In a large bowl, combine dry ingredients.
In a separate bowl, combine carrots, applesauce, banana, and remaining wet ingredients. Add half the wet to the dry, stir until blended, then add the rest.
Spoon into muffins cups and bake about 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Thai Fish Curry - Kaeng Ped Pla / or Tofu


Ingredients:
lime, fish sauce, soy sauce, red chili pepper, salmon fillets, cake tofu, coconut milk, kaffir lime leaves, red curry paste, lemongrass, fresh cilantro, brown sugar, red bell pepper, pistachio nuts, mangoes

Directions:
The Marinade, prepare at least 1-2 hours before, or even overnight:.
Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
Add the chile and the fish (or tofu], stir or use your hands to coat.  Cover and let chill for 1-2 hours, or overnight.  (If the fish or tofu is not fully immersed, turn the pieces part way through marinating].
Ready to cook:.
Start your rice as per package directions.  Depending on the sort you are using, the cooking time will vary.
Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass.  Simmer gently for 10-15 minutes.
Add the fish, the marinade and red bell pepper or other veg if you're using one.  Let it all simmer together for about 5 minutes, until the fish (or tofu] and veg are cooked.  If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
Stir the chopped fresh cilantro through the hot boiled rice.
Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.
Butternut Squash Bisque
Category: soups-stews-and-chili
By PHONELADY55

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Ingredients:
1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream  (Optional)

Directions:
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 Servings

Calories: 247.8
Fat: 18.2 g
Saturated fat: 9.1 g
Carbohydrates: 21.8 g
Sugars: 5 g
Dietary fiber: 3.9 g
Protein: 2.7 g
Cholesterol: 48.4 mg
Sodium: 820.1 mg
Potato Salad With Andouille


Ingredients:
new potatoes, kosher salt, andouille sausage, yellow onions, shallots, garlic, heavy cream, mustard, white pepper

Directions:
Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
Remove the pot from the heat and serve (or cover to keep warm until serving time].
Easy Microwave Peanut Brittle
Category: desserts
By Amy B

Super easy to make and tastes great. No need for a candy thermometer!

Ingredients:
cooking spray
1 cup white sugar
½ cup light corn syrup
1 ½ cups peanuts, or more to taste
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
Spray a baking sheet and a wooden spoon with cooking spray. Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures. Heat sugar mixture in microwave on high for 5 minutes. Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes. Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 6 servings

Calories: 439.3
Fat: 20.1 g
Saturated fat: 3.7 g
Carbohydrates: 62.3 g
Sugars: 42.2 g
Dietary fiber: 2.9 g
Protein: 8.7 g
Cholesterol: 5.1 mg
Sodium: 537.1 mg
Orange Sponge Cake
Category: desserts
By Jackie Lim

Why not try this citrus cake on a very hot summer day?

Ingredients:
3  eggs
1 cup white sugar
1 tablespoon orange zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
6 tablespoons orange juice

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease and flour one 9 inch round pan. Separate the eggs while cold, then bring to room temperature. Beat egg yolks, sugar and grated orange rind until light and fluffy.  Mix flour and baking powder together.  Alternately add flour mixture and orange juice to the egg yolk mixture. In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter. Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Yields: 1 9-inch round cake

Calories: 143.6
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 29.8 g
Sugars: 17.4 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 46.5 mg
Sodium: 99.2 mg
Raw Vegan Paleo Brownie Bites


Ingredients:
walnuts, pitted dates, vanilla

Directions:
In a foodprocessor, chop walnuts until finely ground., Add pitted dates and mince until a paste forms., Add vanilla and 1/4C cocoa and pulse to combine., Using a small scoop, make rouded brownie balls,., Onec the balls are formed, gently toss in the remaining cocoa to coat., Makes approx 20-24 brownie balls depending on size.
Ginger Molasses Marinade for Chicken or Pork (Or Even Tofu)


Ingredients:
dark molasses, low sodium soy sauce, ground ginger, fresh ground pepper, red pepper flakes

Directions:
Mix all of the marinade ingredients together. Combine with selected meat and marinade for 2 to 24 hours. This is enough marinade for 1 to 1 1/2 pounds of meat.
Remove meat from marinade, draining excess liquid.
Cook as desired. Grilling (indoor or outdoor] or broiling suggested.
New York Steak with Garlic Cheese Sauce


Ingredients:
green onion, red wine, half-and-half cream, boursin cheese, parsley

Directions:
Sear steaks in hot oil, until cooked to your preference.
Remove steaks, cover and keep warm.
In same pan saute onions for 2 minutes, add wine and cook over high heat until reduced to 1 tbsp.
Add half and half cream.
Boil until reduced by half.
Stir in Boursin cheese or garlic cream cheese until thick and hot.
Pour sauce over hot steaks, garnish with parsley.
Buttered Noodles With Fresh Sage


Ingredients:
butter, onion, fresh sage leaves, salt, black pepper, parmesan cheese

Directions:
Cook noodles according to package directions; drain.
Melt butter in the empty pot; simmer onion and sage leaves 5 minutes.  Add salt and pepper
Toss with noodles.
Top with parmesan cheese just before serving.
Mojo Boiled Peanuts


Ingredients:
peanuts, salt, water

Directions:
Thoroughly rinse peanuts until water runs clear., Place peanuts, cajun seasoning, salt, and mojo marinade in crock pot., Add enough water to cover peanuts., Cook on high for 7-8 hours.
Pesto Butter


Ingredients:
butter, pesto sauce, parmesan cheese, garlic clove, pepper

Directions:
Whip ingredients together in food processor., Spread on bread and cook as desired., ENJOY!
Baked Celery With Cheese and Ham


Ingredients:
celery, salt water, ham, sharp cheddar cheese, butter, all-purpose flour, chicken broth, salt

Directions:
Preheat oven to 350°F.
Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes.
Drain well.
Layer celery, ham and cheese in a well-greased 2-quart casserole.
Melt the butter in a skillet over low heat.
Stir in flour.
Gradually stir in broth and cream.
Cook, stirring constantly, until smooth and thick.
Add salt and pour mixture over mixture in casserole.
Top with bread crumbs.
Bake until top is browned and mixture is bubbly, 25-30 minutes.
Lentil Spaghetti Sauce


Ingredients:
onion, garlic, red lentil, beef broth, vegetable broth, tomato paste, water, fresh parsley, dried oregano, salt, cayenne pepper

Directions:
In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
Add lentils and water (or broth].
Cover and cook on low heat until lentils are tender (20-35 minutes].
Add tomato paste, 3/4 cup water and seasonings.
Cover and cook until lentils are soft and mushy (about 10-15 minutes].
Serve over cooked spaghetti.
If desired, sprinkle with grated Parmesan cheese.
Pioneer Woman Soul Sweet Taters


Ingredients:
sweet potatoes, sugar, milk, eggs, vanilla extract, salt, brown sugar, pecans, flour, butter

Directions:
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated] sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them], ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
Weinkraut


Ingredients:
sauerkraut, onion, butter, bacon drippings, apples, white wine, bouillon, brown sugar, celery seed

Directions:
Drain kraut slightly.
Cook onion in butter or drippings until transparent.
Add sauerkraut and stir; cook slowly.
Wash, peel, and core apples; dice fruit and add to sauerkraut.
Add wine and enough stock or bouillon to cover.
Cook slowly, uncovered, for 30 minutes.
Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.
Fried Rice Spice


Ingredients:
garlic powder, ginger powder, sugar, salt, ground black pepper

Directions:
Mix all ingredients well., Store in a sealed container.
Salmon Romanoff


Ingredients:
green onion, garlic clove, cottage cheese, sour cream, dill, pepper, butter, salmon, monterey jack cheese

Directions:
Mix green onion, garlic, cottage cheese, sour cream, dill, pepper and liquid from salmon.
Spray Pam in a 9x13 inch pan.
Mix butter with hot noodles. Put in buttered noodles.
Add salmon broken into chunks.
Pour mixture over salmon.
Top with cheese.
Bake at 350 degrees Fahrenheit for 30 minutes or until hot and bubbly. Recipe says 325 degrees Fahrenheit but I think that temperature might be too low.
Creamy Chicken and Noodles
Category: main-dish
By OMARILYN

Love this recipe for chicken and noodles!

Ingredients:
1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl. Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes. Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 829.3
Fat: 42.8 g
Saturated fat: 18.9 g
Carbohydrates: 60 g
Sugars: 3.8 g
Dietary fiber: 2.6 g
Protein: 48.8 g
Cholesterol: 225.4 mg
Sodium: 911.2 mg
Wild Huckleberry Jam


Ingredients:
huckleberries, sugar, water

Directions:
Wash huckleberries and check for stems.
Place berries and water in deep saucepan or pot.
Slowly bring to a boil.
Add the sugar all at once.
Bring to a roiling boil, then cook for 2 minutes.
Remove from heat.
Add the Certo packet and stir for 3-4 minutes.
Pour into jars (note: do this as quickly as possible- it will start to set almost immediately].
Seal using method of choice.  Boil for 10 min (if your altitude is between 3,000 and 6,000] then let cool.
Fried Cornbread III


Ingredients:
buttermilk, egg, onion

Directions:
I use a self rising cornmeal mix for this.
I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman
Beef Enchiladas Ole!


Ingredients:
ground beef, Velveeta Mexican cheese, thick & chunky salsa, flour tortillas

Directions:
Brown meat in a large skillet; drain.  Add half of the Velveeta and 1/2 cup of the salsa; cook until the Velveeta is completely melted, stirring occasionally.
Spoon slightly less than 1/4 cup of the meat mixture down the center of each tortilla; roll up.  Place tortillas seam side down in a microwavable baking dish.  Top with remaining 1/2 cup of salsa and the rest of the Velveeta; cover.
Microwave on high for 4 to 6 minutes or until the Velveeta is melted.
Purple Power Blackberry Peach Smoothie


Ingredients:
frozen blackberrie, skim milk, soymilk, honey

Directions:
Place ingredients in blender container in order listed., Blend on high until smooth and ice is crushed, 3 to 4 minutes., Taste and adjust sweetness if desired.
Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze


Ingredients:
powdered sugar, butter, egg, vanilla, flour, baking powder, salt, white chocolate

Directions:
In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes].
Beat in egg and vanilla.
In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
Set oven to 325°F (second-lowest rack].
Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
Gather dough scraps and re-roll.
Repeat with remaining dough disc.
Bake cookies until pale golden (about 13 minutes].
Transfer to racks and cool.
Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size] or just drizzle with a small spoon.
Pipe the chocolate onto the cookies in a decorative pattern.
Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.
Minty Roasted Potatoes


Ingredients:
new potatoes, olive oil, coarse salt, fresh ground black pepper, garlic cloves, of fresh mint

Directions:
Preheat the oven to 350*F.
Prick the potatoes with a fork and place them on a baking sheet. Bake for 1  1/2 hours.
Cut the potatoes into quarters and arrange them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper, and garlic.
Gently toss in the mint, or parsley(or both, if you want!]. Serve hot or at room temperature. Enjoy!
Corn and Avocado Salad
Category: salad
By Mary

A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!

Ingredients:
8 slices bacon
2 heads butterhead lettuce
1  red bell pepper, chopped
1 bunch green onions, chopped
4 ears  sweet corn, cut off the cob
2  avocados - peeled, seeded and cubed
⅔ cup red wine and vinegar salad dressing
3 tablespoons blue cheese salad dressing
2 tablespoons honey

Directions:
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado. In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey. Pour the dressing mixture over the salad and toss.  Add bacon just before serving to keep it crunchy.

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

Calories: 807.7
Fat: 64.6 g
Saturated fat: 15.1 g
Carbohydrates: 51.7 g
Sugars: 18.1 g
Dietary fiber: 11.5 g
Protein: 15.4 g
Cholesterol: 40 mg
Sodium: 634 mg