xiaoxl/recipe_data huggingface dataset:
Yogurt, Banana, and Pear Muffins
Category: bread
By Danielle

Easy, healthy muffins the kids love for snack and for us they are tasty, low fat, and the ground flax seeds make them fiber rich! What else can you ask for!

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup ground flax seeds
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2  ripe bananas
1 cup white sugar
½ cup light brown sugar
½ cup margarine
3  eggs
½ teaspoon vanilla extract
1 cup vanilla yogurt
1  ripe pear, chopped

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners. Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl. Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter. Fill muffin cups 1/3 of the way with batter. Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 24 muffins

Calories: 155.9
Fat: 5.2 g
Saturated fat: 1 g
Carbohydrates: 25.6 g
Sugars: 16.2 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 23.8 mg
Sodium: 146.3 mg
Coffee Spice Cookies


Ingredients:
hot water, brown sugar, egg, vanilla extract, baking powder, ground cinnamon, ground nutmeg, salt, chocolate

Directions:
DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
BAKE 6 to 8 minutes or until set. Cool on rack.
Instant Pot® Spicy Black Bean Soup (Vegan)
Category: soups-stews-and-chili
By bd.weld

You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
1  yellow bell pepper, diced
5 cloves garlic, crushed
4 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon chipotle pepper powder
6 cups vegetable broth
1 pound dry black beans
1 (4 ounce) can chopped Hatch chile peppers, undrained
1 pinch garlic salt, or to taste
1 cup pico de gallo
1  red bell pepper, sliced
1  lime, cut into wedges

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes. Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 280.2
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 45 g
Sugars: 6.4 g
Dietary fiber: 10.8 g
Protein: 13.8 g
Sodium: 870.2 mg
Cream Cheese, Havarti, and Parmesan Herbed Christmas Tree
Category: appetizers-and-snacks
By Laura

This delicious cream cheese-based appetizer is a great addition to any holiday party and is always a hit with guests due to its festive look! I have typically made this recipe for parties with the light or reduced fat options instead of regular and everyone has said it tastes great and looks even better. After the tree has reached desired firmness, set it on your serving platter and top the tree with lemon peel cut into the shape of a star. Serve with your choice of crackers. Triscuits® or Wheat Thins® work great!

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup shredded Havarti cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 teaspoons grated lemon peel
½ teaspoon minced garlic
¼ cup chopped fresh basil
¼ cup chopped fresh parsley

Directions:
Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree. Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley. Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 20 servings

Calories: 99.6
Fat: 9.5 g
Saturated fat: 6 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 3.1 g
Cholesterol: 29.9 mg
Sodium: 121.6 mg
Green Chili Chicken Burgers
Category: world-cuisine
By Kelly

These burgers are a slightly spicy Southwestern style sandwich. I came up with the idea for these burgers one night when I was feeling really creative, and they were a huge hit with my family.

Ingredients:
1  avocado, peeled and pitted
½ cup fresh cilantro leaves
2 tablespoons reduced-fat sour cream
½ teaspoon chili powder
salt and pepper to taste
1 pound ground chicken breast
1 (4 ounce) can chopped green chile peppers, drained
1  fresh jalapeno pepper, seeded if desired and finely diced
3  green onions, finely chopped
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
ground black pepper to taste
4 slices Cheddar cheese
4  hamburger buns, split
1 cup shredded lettuce
⅓ cup salsa

Directions:
To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth.. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties. Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 sandwiches

Calories: 496.9
Fat: 23.8 g
Saturated fat: 9.2 g
Carbohydrates: 33 g
Sugars: 2.9 g
Dietary fiber: 6.7 g
Protein: 38.7 g
Cholesterol: 101.9 mg
Sodium: 1532.5 mg
No Comparison Brownies


Ingredients:
butter, sugar, vanilla, eggs, flour, baking powder, salt

Directions:
Preheat Oven to 350 degrees.
In a large bowl, mix sugar, melted butter, and vanilla.
Add in the eggs, one at a time.
Stir in flour, cocoa, baking powder, and salt. Combine well.
Spoon into greased 9" x 13" pan and bake for 30 minutes. Keep an eye on it since cooking times vary. Use an 8 x8 in pan for thicker brownies.
Linguine Pescatore


Ingredients:
garlic, onion, green onion, crushed red pepper flakes, squid rings, cod, mussels, baby clams, baby shrimp, oregano, sweet basil, thyme, parsley, white wine, heavy cream, tomato sauce, linguine

Directions:
Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.
Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood.
Saute 1 minute and add herbs and wine.
Bring wine to rolling simmer and add cream or tomato sauce.
Season with salt and pepper, heat to a simmer, add parsley  and desired amount of Hot cooked linguine.
Toss to coat pasta well. Serve immediately.
Dreamy Chocolate Peanut Bars


Ingredients:
flour, baking powder, salt, butter, margarine, brown sugar, vanilla, eggs, peanuts, peanut butter, shortening

Directions:
Stir together flour, baking powder, and salt.
Blend brown sugar into melted shortening. Cool slightly.
Add to brown sugar/shortening mix: vanilla, eggs (one at a time], beating well after each egg. Add the dry ingredients all at once; blend well.
Spread into well-greased 9x9 or 11x7-inch pan.
Bake in moderate oven (375 F] 15 to 18 minutes until it springs back when touched lightly in the center. Cool slightly (about 5 minutes].
Spread with Peanut Butter Topping, then with Chocolate Topping (see below]. If desired, sprinkle with chopped peanuts. Cool; cut into bars or squares.
Peanut Butter Topping: Heat peanut butter with cream in microwave on low heat, stirring til smooth and blended. Do not overheat.
Chocolate Topping: Melt chocolate chips with shortening in microwave on very low heat, stirring just until melted. Do not overheat.
Instant Pot® Frozen Turkey Breast
Category: meat-and-poultry
By Jill DeVol

Streamline Thanksgiving with Instant Pot® turkey: cook a frozen spice-rubbed turkey over a gravy of apples, onions, broth, and Wondra®.

Ingredients:
2 tablespoons butter
1  onion, quartered
1  apple, cut into chunks
3 stalks celery, chopped
2 cups chicken broth
1 (.87 ounce) package turkey gravy mix
2 teaspoons kosher salt
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon ground black pepper
1 teaspoon dried sage
½ teaspoon garlic powder
1 (3 pound) frozen boneless turkey breast (such as Butterball®)
1 cup water
½ cup quick-mixing flour (such as Wondra®)

Directions:
Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Melt butter in the pot. Saute onion, apple, and celery until onion and celery are slightly translucent, about 5 minutes. Add broth; scrape off bits from the bottom of the pot. Add gravy mix; stir until dissolved. Combine kosher salt, thyme, rosemary, black pepper, sage, and garlic powder in a small bowl. Rub onto the turkey breast. Lower a trivet into the pot; place seasoned turkey on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Mix water and quick-mixing flour together slowly in a bowl until slurry is smooth. Unlock the lid and open the pot; transfer turkey to a plate. Strain the liquid from the pot; return it to the pot and select Saute function. Bring to a boil. Stir in the slurry slowly until gravy is thickened to your satisfaction. Slice turkey and serve with gravy.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 1 turkey breast

Calories: 496.3
Fat: 19.2 g
Saturated fat: 6.7 g
Carbohydrates: 19.3 g
Sugars: 5.1 g
Dietary fiber: 2.3 g
Protein: 59.3 g
Cholesterol: 158.8 mg
Sodium: 1338.5 mg
Really Easy Vegan Gravy or Cheese Sauce


Ingredients:
vegetable broth, nutritional yeast, cornstarch

Directions:
Heat up the broth.
Take a little of the hot liquid and put in bowl.
Whisk in cornstarch, set aside.
Pour nutritional yeast and spices into hot liquid, stirring until dissolved.
Add cornstarch mixture and cook until as thick as you desire. This only takes a few minutes.
Add salt and pepper to taste.
Tis is great over baked potatoes, vegetables, rice, noodles. Enjoy!
Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese


Ingredients:
olive oil, chard leaves, garlic cloves, acorn squash, gruyere cheese

Directions:
Heat oven to 400 degrees.
Cut the acorn squash in half length wise (a big knife works best -- be careful!], and scoop out seeds.
Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup], cover with tin foil and place in oven.  Cook 30 - 40 minutes, or until very tender when pierced with a fork.
Meanwhile, wash, de-stem and chop chard & finely chop or press garlic.
Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes.
Add chard and saute until reduced in size and wilted, about 5-7 minutes.
When the squash is tender, remove from the oven and fill each cavity with sauteed chard.  Mix in shredded gruyere with chard.
Place filled squash back in oven for a few minutes, just enough to melt the cheese.
Salad of Kumquats, Dates and Shaved Parmesan


Ingredients:
kumquats, baby arugula, flat leaf parsley, dates, parmesan cheese, lemon juice, extra virgin olive oil, kosher salt, pepper

Directions:
Slice kumquats into thin rounds, discarding seeds (do not peel].
Combine arugula, parsley, dates, kumquats and parmesan in a large bowl.
Whisk together lemon juice and olive oil.  Season with salt and pepper.  Pour over salad and toss.
Leftover Thanksgiving Soup


Ingredients:
celery ribs, carrot, onion, butter, chicken broth, water, garlic powder, thyme, prepared stuffing, mashed potatoes, cranberry sauce, pearl barley

Directions:
Sauté first 4 ingredients for 2 minutes then cover and cook for 2 more minutes., Add next 4 ingredients and cover and cook on low for 15 minutes., Add remaining ingredients and cook until leftovers dissolve and barley is plump.
Orange Polenta With Orange Balsamico Sauce


Ingredients:
oranges, garlic clove, thyme, rosemary, salt, olive oil, cornmeal, butter, brown sugar

Directions:
Filet two oranges, set aside.
Juice the remaining orange and mix the juice with stock, olive oil, garlic clove (whole], thyme, rosemary and salt and bring to a boil.
As soon as the liquid is boiling, remove garlic clove, thyme and rosemary.
Slowly stir in the cornmeal, reduce heat and let simmer, stirring constantly, until the polenta is no longer gritty (about 10 minutes].
Stir in grated pecorino (or parmesan cheese], set aside.
In a saucepan combine balsamico and brown sugar, slowly bring to a boil and let caramelize. Carefully pour in reduced stock, bring to a boil, reduce heat and add butter.
As soon as the butter is molten, add the orange filets, gently heat and immediately serve with polenta.
Healthier Buffalo Chicken Dip
Category: appetizers-and-snacks
By MakeItHealthy

Lighter dairy ingredients are the key to this recipe's healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks.

Ingredients:
2 (10 ounce) cans natural chunk chicken, drained
¾ cup hot pepper sauce (such as Frank's RedHot®)
2 (8 ounce) packages Neufchatel cheese, softened
1 cup light ranch dressing
1 cup shredded reduced-fat Cheddar cheese, divided
1 bunch celery, cleaned and cut into 4 inch pieces
8 ounces multi-grain crackers

Directions:
Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes.  Stir in Neufchatel cheese and ranch dressing.  Cook and stir until well blended and warm, 5 to 7  minutes.  Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes.  Serve with celery sticks and crackers.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 5 cups

Calories: 230.8
Fat: 15.9 g
Saturated fat: 5.7 g
Carbohydrates: 10.7 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 11 g
Cholesterol: 42.9 mg
Sodium: 784.1 mg
Cranberry-Tangerine Sauce With Apples & Almonds


Ingredients:
tangerines, water, cranberries, tart green apples, sugar

Directions:
Combine tangerines and water in a saucepan.
Cook rapidly until peel is tender, about 20 minute.
Add cranberries, apples, sugar.
Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
Increase heat and boil gently for about 20 minutes.
As mixture thickens, stir frequently to prevent sticking.
Add almonds during last 5 minutes of cooking.
Cool and refrigerate or freeze.
Sweet Kielbasa


Ingredients:
onion, kielbasa, brown sugar, water, apple cider

Directions:
Slice onion into thin strips and carmelize.
Drain and rinse sauerkraut.
Slice kielbasa into bun-length pieces (4"].
Combine water, cider, and brown sugar.
Combine all ingredients into a crockpot.
Cook on high 5-1/2 hrs.
Taco in a Bag
Category: world-cuisine
By Jennifer Madigan

I love Taco in a Bag! I had this recipe at the Covered Bridge Festival in Indiana. My family loves them too! The chip bag serves as a shell for the tacos.

Ingredients:
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1  chopped fresh tomato
1 cup shredded Cheddar cheese
⅓ cup salsa
½ cup sour cream

Directions:
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the   and prepare according to the directions on the package. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 902
Fat: 60.9 g
Saturated fat: 23 g
Carbohydrates: 54 g
Sugars: 4.2 g
Dietary fiber: 4.7 g
Protein: 34.6 g
Cholesterol: 134 mg
Sodium: 1390.1 mg
Mujer Verde


Ingredients:
fresh lime juice, lime

Directions:
Pour ingredients into shaker with ice, shake, and strain., Pour into chilled cocktail glass. Garnish with a twist of lime.
Three Bean Salad With Celery
Category: salad
By Kara

This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!

Ingredients:
½ small onion, minced
2 stalks celery, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
½ cup olive oil
¼ cup white wine vinegar
¼ cup white sugar
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper

Directions:
Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 193
Fat: 11.4 g
Saturated fat: 1.5 g
Carbohydrates: 19.6 g
Sugars: 5.5 g
Dietary fiber: 4.6 g
Protein: 4.1 g
Sodium: 366.7 mg
Diner Cheesecake


Ingredients:
graham cracker crumbs, sugar, cinnamon, butter, Philadelphia Cream Cheese, sugar, flour, butter, eggs, vanilla, heavy cream, evaporated milk

Directions:
Crust:
Mix all ingredients together and press into sides and bottom of a 10" x 2 3/4" springform pan.  This makes alot of crust sometimes I will cut if in half or freeze half.
Filling:
In large bowl, cream the cheese.  Add sugar, lemon, flour, butter and mix thoroughly.
Add vanilla, evaporated milk, eggs and heavy cream.  Mixture will be thin.
Bake at 350 degrees for approximately 1 hour 15 minutes.  This depends on your oven.  I always put a tray with water under it to catch drippings and help prevent cracking.  When it looks like it has set turn off oven and let it rest in the oven for a few minutes.  This may also help to prevent cracking.
Double Layer Bananas Foster Upside Down Cake


Ingredients:
brown sugar, butter, cinnamon, dark rum, bananas, sugar, butter, eggs, vanilla, flour, baking powder, baking soda, salt, cinnamon, sour cream, cream cheese, butter, powdered sugar, brown sugar, rum, vanilla, cinnamon

Directions:
Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth.  Add rum and cook 1 minute more.  Divide evenly between 2 well-greased nine inch cake pans.  Arrange banana slices in circles over the caramel.
Heat oven to 350*.
Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes.  Add eggs one at a time, beating well after each addition.  Add vanilla and rum extracts.
Stir together flour, baking powder, baking soda, salt and cinnamon.
At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
Spoon gently over bananas and spread to even the surface out.  Bake 45-55 minutes til a toothpick inserted into the center comes out clean.  Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
Meanwhile, beat cream cheese and butter until very smooth.  Beat in brown sugar and beat til smooth.  Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on.  Frost only the sides of the cake and leave the pretty little bananas peeking out on top.
Anticuchos (Peruvian Beef Kebabs)


Ingredients:
red wine vinegar, hot paprika, salt, fresh ground black pepper, ground cumin, ground turmeric, hot paprika, salt, fresh ground black pepper, ground turmeric, fresh flat-leaf parsley

Directions:
To prepare the beef, combine first 7 ingredients in a large bowl; toss well.
Cover and chill 3 hours.
To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.
Prepare grill.
Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch] skewers.
Press fiery rub onto beef.
Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.
Gluten Free Cranberry Walnut Chocolate Chip Cookies


Ingredients:
sea salt, baking soda, vanilla extract, cranberries, walnuts, dark chocolate

Directions:
1. In a large bowl, combine almond flour, salt and baking soda., 2. In a smaller bowl, combine oil, agave and vanilla., 3. Stir wet ingredients into dry., 4. Mix in cranberries, walnuts and chocolate chips., 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet., 6. Bake at 350° for 7-10 minutes., 7. Cool and serve.
Vegan Artichoke Pasta Salad


Ingredients:
chickpeas, artichoke hearts, red bell peppers, green bell peppers, red onion, black olives, extra virgin olive oil, garlic cloves, fresh basil, kosher salt, fresh ground black pepper

Directions:
Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
Shake contents in jar until blended well. Pour over oil mixture over veggies.
Toss and serve.