xiaoxl/recipe_data huggingface dataset:
School Lunchroom Cafeteria Rolls
Category: bread
By MOMMY2THREEANGELS

These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!

Ingredients:
3 cups warm water
1 tablespoon white sugar
⅔ cup white sugar
3 (.25 ounce) envelopes active dry yeast
¼ cup milk
2  eggs
1 tablespoon salt
10 cups all-purpose flour
¼ cup shortening
¼ cup butter, melted

Directions:
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 hr 57 mins
Yields: 44 rolls

Calories: 282.3
Fat: 5.5 g
Saturated fat: 2.2 g
Carbohydrates: 50.5 g
Sugars: 6.9 g
Dietary fiber: 1.7 g
Protein: 6.9 g
Cholesterol: 22.7 mg
Sodium: 342.1 mg
Easy and Low Fat Corn and Chicken Chowder


Ingredients:
corn, nonfat milk, bell peppers, dried thyme, black pepper

Directions:
In a medium saucepan combine corn, milk, chicken and onion flakes. Heat over low heat for 5 minutes, stirring occasionally.
Stir in remaining ingredients and increase heat to medium-low. Cook 5 minutes or until soup begins to simmer. Simmer for an additional 5 minutes.
Mini Chocolate Chip Pancakes
Category: breakfast-and-brunch
By OLIVIA

This is my favorite pancake recipe that I make for my family and friends. They are soft, fluffy, and very easy to make. The chocolate chips can be substituted with frozen blueberries that have been thawed. I sometimes double this recipe because they go quickly!

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon salt
1  egg
1 cup milk
2 tablespoons butter, melted and cooled
½ cup miniature chocolate chips

Directions:
Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter. Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 342.1
Fat: 15 g
Saturated fat: 8.7 g
Carbohydrates: 47.4 g
Sugars: 21.1 g
Dietary fiber: 2.1 g
Protein: 7.8 g
Cholesterol: 66.6 mg
Sodium: 483.5 mg
Benne' Seed Dressing (Sesame Seed Dressing)


Ingredients:
sugar, garlic clove, salt, red wine vinegar, onion, dry mustard, olive oil, toasted sesame seeds

Directions:
In a blender, add each ingredient in the order listed., Blend on medium speed until the ingredients are well mixed., Will keep well for several weeks in the refrigerator.
East-West Barbecued Chicken (Crock Pot)


Ingredients:
boneless skinless chicken breast halves, ketchup, orange marmalade, brown sugar, soy sauce, white wine vinegar, fresh ginger, garlic clove

Directions:
Place chicken in crock.
In a small bowl, combine ketchup, orange marmalade, brown sugar, soy sauce, vinegar, ginger, and garlic.  Pour over chicken.
Cover and cook on low for 7 to 9 hours or on high for 3 to 5 hours.
Grilled Creamy Cream Cheese Sandwiches


Ingredients:
eggs, cream cheese, butter

Directions:
Butter two slices of bread. Place one slice buttered side down on a piece of waxed paper. Cut slices of cream cheese approximately 1/2 inch thick to cover surface of bread. Put the other slice of bread on top, buttered side up.
Preheat a frying pan on the stove. Using a spatula, place your sandwich in the pan. Fry it uncovered until the bottom turns golden brown. (You can test it by lifting it up just a bit with the spatula.] Flip the sandwich over and fry the other side until it's golden brown. Remove the sandwich from the frying pan, cut it into four pieces with a sharp knife, arrange it on a place and serve it immediately.
Blue Cheese Salad Dressing


Ingredients:
mayonnaise, Worcestershire sauce, lemon juice, creme fraiche, blue cheese

Directions:
Combine mayonnaise, Worcestershire sauce, lemon juice and Alouette Cuisine Creme Fraiche in a bowl and whisk well .
Add Alouette Crumbled Blue Cheese and mix well.
Serve immediately on your favorite salad greens or keep refrigerated for up to 3 days.
Red Salmon Pate
Category: appetizers-and-snacks
By JUSTJEN33

A creamy spread with salmon and cream cheese. You can add pecans for a twist.

Ingredients:
1 (7 ounce) can salmon, drained, flaked and bones removed
1 (8 ounce) package cream cheese, softened
1 teaspoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons grated onion
1 tablespoon chopped fresh parsley
½ cup chopped pecans  (Optional)

Directions:
In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.

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

Calories: 191.1
Fat: 16.9 g
Saturated fat: 7 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 8.6 g
Cholesterol: 41.6 mg
Sodium: 173.4 mg
Armenian Pizza - Lahmajoun


Ingredients:
ground lamb, ground beef, green pepper, onion, parsley, minced garlic clove, crushed tomatoes, cumin, salt, crushed red pepper flakes, black pepper, mint, tortillas

Directions:
Mix all ingredients except tortillas together in a large bowl., Adjust seasonings to taste., Spread meat mixture thinly on each tortilla., Bake on large cookie sheets at 375 degrees for 15 minutes.
Banana Chia Pudding
Category: desserts
By Sloan4

Chia seeds and flax milk make this creamy pudding a healthy snack.

Ingredients:
1 ½ cups vanilla-flavored flax milk
1 large banana, cut in chunks
7 tablespoons chia seeds
3 tablespoons honey
1 teaspoon vanilla extract
⅛ teaspoon sea salt

Directions:
Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 112
Fat: 3.4 g
Saturated fat: 0.3 g
Carbohydrates: 20.5 g
Sugars: 11.5 g
Dietary fiber: 3.9 g
Protein: 1.6 g
Sodium: 59 mg
Hummus


Ingredients:
garlic cloves, fresh parsley, scallions, chickpeas, lemon juice, salt, cayenne, cumin

Directions:
Place garlic, parsley, and scallions in a blender or food processor and mince.
Add remaining ingredients and puree to a thick paste.  You can mince and mash by hand for a coarser texture if preferred.
Chill if you aren't eating right away.
Confectioners' Sugar
Category: everyday-cooking
By Crystal

Quick easy powdered sugar.

Ingredients:
1 cup white sugar
1 tablespoon cornstarch

Directions:
Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 804.5
Carbohydrates: 207.3 g
Sugars: 199.8 g
Dietary fiber: 0.1 g
Sodium: 0.7 mg
Salmon Cooked in Coconut Milk


Ingredients:
salmon steaks, gingerroot, garlic cloves, tomatoes, red chile, cardamom pods, coconut milk, sea salt, limes, juice of, fresh mint leaves

Directions:
Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
Before serving scatter the mint leaves on top.
Corn Salad


Ingredients:
whole kernel corn, green bell pepper, onion, red bell pepper

Directions:
"Mix all ingredients; cover and chill 2 hours before serving."
No-Bake M & M Cookies


Ingredients:
granulated sugar, margarine, evaporated milk, peanut butter, quick oats, vanilla extract

Directions:
In a heavy duty saucepan, stir over medium-high heat, the sugar, margarine and milk.
Boil for 1 minute, stirring continuously.
Remove from heat.
Stir in remaining ingredients.
Drop onto wax paper with teaspoon or tablespoon for larger cookies.
Let cool for 5-10 minutes or until firm.
Better-For-You Buffalo Chicken Bites


Ingredients:
boneless skinless chicken breasts, cayenne pepper sauce, onion powder, garlic powder, cayenne pepper, black pepper, salt

Directions:
Preheat oven to 375 degrees. Crush potato crisps completely and, in a small dish, mix with cereal crumbs. Add a dash of each of the seasonings and mix well.
Place chicken pieces in a separate dish, and cover and toss with Frank's RedHot. Spray a baking pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with RedHot], and then coat it evenly with the crumb mixture.
Lay the battered nuggets on the baking pan. Place in the oven, and bake for 10 minutes. Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.
ORANGE GLAZED BEETS


Ingredients:
beets, brown sugar, butter, orange zest, hot paprika

Directions:
In a large skillet, place steaming basket and add enough water to reach the bottom of the basket. Place beets and bring to a boil; cook until tender, about 15 to 25 minutes depending on their size.
Remove from the heat and submerge beet in a cold water bath. When they cool down enough ro handle, peel off the skin. Remove stem and tails; cut into bite-size pieces.
In a large skillet over medium heat, add sugar, orange juice, butter, orange zest and hot paprika. When sugar and butter are melted and mixture starts simmering, add beets. Cook until liquid is evaporated and beets are nicely glazed, about 10 minutes.
Cinnamon Pita Crisps With Peanut Honey Dip


Ingredients:
vanilla yogurt, peanut butter, ground cinnamon, ground cardamom, honey, sugar, cinnamon

Directions:
To make pita crisps:
Preheat oven to 350*F.
Cut pita breads in half with a pizza cutter, then into wedges.
Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil].
Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp.
Peanut Honey Dip:
While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired].
Gently fold in whipped topping(or whipped cream].
Serve with the pita crisps and enjoy!
Gluten-Free Flourless Chocolate 'cake'


Ingredients:
bittersweet chocolate, unsalted butter, sugar, eggs, cocoa powder, powdered sugar, raspberries, vanilla ice cream

Directions:
Chop the chocolate into small pieces.
In a double boiler with barely simmering water, melt chocolate with butter, stirring until smooth.
Remove from heat and whisk in sugar.
Add eggs and whisk well.
Sift the cocoa powder over the chocolate mixture and whisk until just combined.
Pour batter into and 8-inch round pan that is lined with parchment paper.
Bake in a preheated 375* oven for 25 minutes, or until top has formed a thin crust.
Cool pan on rack for 5 minutes, then remove and set onn serving plate.
When cooled a bit more, dust with icing sugar, cut and serve with raspberries and vanilla bean ice cream.
Enjoy!
Karen's Sweet Corn Bread
Category: bread
By KarenS

The yummiest sweet corn bread ever! I make it into muffins and they never last long!

Ingredients:
½ cup butter
½ cup white sugar
2  eggs
1 cup yellow cornmeal
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 226.9
Fat: 9.5 g
Saturated fat: 5.5 g
Carbohydrates: 31.1 g
Sugars: 10.1 g
Dietary fiber: 0.9 g
Protein: 4.6 g
Cholesterol: 53.8 mg
Sodium: 257.9 mg
Best Bean Salad
Category: salad
By chemjo

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Ingredients:
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Directions:
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 12 cups

Calories: 167.3
Fat: 6.5 g
Saturated fat: 1 g
Carbohydrates: 23.6 g
Sugars: 9.3 g
Dietary fiber: 5 g
Protein: 4.4 g
Sodium: 412.1 mg
Roast Beef Burritos
Category: world-cuisine
By ejw825

Turn your leftover roast beef into an amazing Mexican meal! The beef is mixed with onions, tomatoes, chilies, seasonings, and served up burrito style. You will love this recipe.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 clove garlic, minced
4  tomatoes, chopped
2 cups chopped cooked roast beef
1 (8 ounce) jar prepared taco sauce
1 (4 ounce) can diced green chile peppers
½ teaspoon cumin
⅛ teaspoon red pepper flakes, or to taste  (Optional)
6 (7 inch) flour tortillas, warmed
1 ½ cups shredded Cheddar cheese
2 cups shredded lettuce

Directions:
Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened. Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

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

Calories: 404.7
Fat: 18.5 g
Saturated fat: 9 g
Carbohydrates: 38.2 g
Sugars: 5.5 g
Dietary fiber: 3.8 g
Protein: 21.9 g
Cholesterol: 54.3 mg
Sodium: 1266.7 mg
Austrian-Style Potato Salad (Cook's Illustrated)


Ingredients:
yukon gold potatoes, vegetable broth, water, salt, sugar, white wine vinegar, Dijon mustard, red onion, baby dill pickles, fresh chives, ground black pepper

Directions:
Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce], and cook 2 minutes.
Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup]. Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky]. Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
Bundt Cake Breakfast


Ingredients:
ham, egg

Directions:
Preheat oven to 400 degrees.
Butter bundt pan and set aside.
Toss all ingredients together in large mixing bowl.
Spoon mixture into prepared bundt pan. Bake for 45 minutes. When done baking, flip onto platter, cut, and serve.
White Zin Fizz


Ingredients:
white zinfandel wine, seltzer water, lime juice

Directions:
"Mix it all up, squeeze in the cut lime, and drop it in with a few ice cubes."
Yet  Another Caesar Salad


Ingredients:
romaine lettuce, bacon, garlic clove, ground mustard, anchovies, olive oil, lemon juice, white wine vinegar, parmigiano-reggiano cheese, black pepper

Directions:
Rinse the romaine leaves well, drain, and tear into large (approximately 3"] pieces. Wrap with a tea towel and refrigerate until needed.
In a frying pan, cook bacon until crisp, drain on a paper towel, and crumble. Set aside.
In the same frying pan used to cook the bacon, pour off all but 1 tablespoon of the bacon drippings and saute the bread cubes until golden and crisp. Set aside on a paper towel.
Mix the oils and heat until very warm.
Prepare the Caesar dressing. You may use a whisk, small food processor, or electric mixer to make the dressing; the technique remains the same, as follows: Place egg yolk, ground mustard seed, garlic, and 2 mashed anchovies in a mixing bowl (or the container of a food processor, as the case may be] and whip until they are well blended and light. While continuing to whip the egg yolk mixture, very gradually (important!] add the heated oil in a very thin, thread-like drizzle (important!] until the mixture thickens to the consistency of mayonnaise and all oil has been incorporated. Add the lemon juice, vinegar, parmigiano-reggiano cheese, and a generous grinding or two of black pepper and mix. Taste the dressing and add more anchovies and seasoning, if needed, to suit your taste. Set aside (in the refrigerator if you will not be serving the salad immediately].
Place the romaine greens in a large salad bowl. Add the dressing mixture and toss until the greens are well coated. Sprinkle on the bacon and croutons. Toss again. Serve immediately.
Orange Beets


Ingredients:
beets, brown sugar, vinegar, butter, cornstarch, water

Directions:
Heat brown sugar, vinegar, orange juice, and butter in a saucepan.
Mix cornstarch with water in a small dish; stir into juice in pan and cook, stirring until sauce is thickened and bubbly.
Drain beets and add beets to sauce, and cook until heated through.
Serve beets garnished with slivers of orange peel, if desired.
Unstuffed Cabbage


Ingredients:
cabbage, onion, rice, water

Directions:
Preheat oven to 350F.
Place chopped cabbage in bottom of 8x8 inch baking dish that has been sprayed with cooking spray.
Brown meat and onions together and drain off all fat.
Stir in rice and salt and pepper.
Place meat and rice mixture over cabbage in baking dish.
Mix soup and water together and pour over meat and cabbage mixture.
Cover pan with aluminum foil and bake for 1 hour.
Uncover pan for the last 10 minutes.
Can double recipe and bake in 13x9 pan, bake uncover for 1 hour 30 minutes, uncover for last 10 minutes.
Banana Bread (Pillsbury's Recipe)


Ingredients:
sugar, margarine, butter, eggs, banana, milk, vanilla, all-purpose flour, baking soda, salt

Directions:
Heat oven to 350°F; grease bottom only of 9 x 5 or 8 x 4 inch loaf pan.
In a large bowl, combine the sugar and margarine, and beat until light and fluffy.
Add the eggs and beat well, then add the bananas, milk and vanilla--blending well.
In a small bowl, combine the flour, nuts (if using], baking soda and salt--mix well.
Add to the banana mixture, and stir just until dry ingredients are moistened.
Pour into the prepared pan.
Bake at 350°F for 50-60 minutes or until tester inserted in center comes out clean.
Cool 5 minutes, then remove from pan.
Wrap and store in refrigerator.
Cream Soup Base
Category: soups-stews-and-chili
By Nell Marsh

This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.

Ingredients:
½ cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes  chicken bouillon
ground black pepper to taste

Directions:
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire. To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

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

Calories: 155.9
Fat: 12.8 g
Saturated fat: 8.1 g
Carbohydrates: 7.6 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 35.5 mg
Sodium: 394.8 mg
Mediterranean Tuna Bites
Category: trusted-brands-recipes-and-tips
By lutzflcat

Are you ready for a light, high-protein, tuna snack?  No mayo in this one--just fresh flavors with a tasty vinaigrette.

Ingredients:
1 teaspoon Dijon mustard
2 teaspoons lime juice
1 teaspoon lime zest
½ teaspoon sugar
2 tablespoons olive oil
Salt and ground black pepper
1 (5 ounce) can solid white albacore tuna in water, drained and chunked
2 tablespoons chopped Roma tomatoes
1 ½ tablespoons chopped red onion
1 tablespoon peeled, seeded, and chopped cucumber
1 tablespoon chopped fresh parsley
1 teaspoon capers, drained  (Optional)
8  Original Snack Factory® Pretzel Crisps®
8  slices pitted kalamata olives
Crumbled feta cheese

Directions:
Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper. Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers. Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces. Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 bites

Calories: 149.2
Fat: 9.5 g
Saturated fat: 1.6 g
Carbohydrates: 7 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 9 g
Cholesterol: 11.5 mg
Sodium: 316.8 mg