xiaoxl/recipe_data huggingface dataset:
Skyline Lentil Chili
Category: soups-stews-and-chili
By Cair

Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.

Ingredients:
2 tablespoons chili powder, or more to taste
2 teaspoons garlic powder
½ (1 ounce) square unsweetened chocolate, grated
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1  bay leaf
1 tablespoon olive oil, or as needed
2 cups diced onions
2 cups diced green bell pepper
6 cups vegetable broth
2 cups dry lentils
2 (8 ounce) cans tomato sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ cup water, or as needed  (Optional)

Directions:
Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined. Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick. Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 76.8
Fat: 2.9 g
Saturated fat: 0.7 g
Carbohydrates: 12.1 g
Sugars: 6.1 g
Dietary fiber: 3.3 g
Protein: 2.3 g
Sodium: 657.9 mg
Serrano Salsa


Ingredients:
fresh cilantro, serrano chili, tomatoes, garlic cloves, limes, juice of, olive oil, paprika, cumin, salt

Directions:
"Put all in a food processor and process to a somewhat smooth consistency. Adjust seasonings to taste and chill overnight."
Pammy's Cranberries and Mandarin Oranges


Ingredients:
fresh cranberries, mandarin oranges

Directions:
Wash cranberries.
Put cranberries in medium saucepan.
Add juice from mandarin oranges (about 1/2 cup].
Cut each mandarin orange section 6 times.
Put the mandarin oranges in with the cranberries.
Heat to boiling, stirring often.
After it boils, stir constantly.
When cranberries are"gone" or"dissolved" remove from heat.
It will be kinda"thick".
Put in serving dish, cover and refridgerate.
When ready to serve, I add 1 1/2 tablespoons sugar and warm in the microwave, stir very well before serving.
Refreshing Banana Drink
Category: breakfast-and-brunch
By DinaLaChef

This is delicious on a hot day. Also, it satisfies the thirst for a milkshake with ice cream! Using almond milk, combined with the cinnamon and banana, creates a very flavorful, sweet treat using natural flavoring.

Ingredients:
1  ripe banana
¾ cup almond milk
4  ice cubes
1 dash ground cinnamon
1 dash vanilla extract

Directions:
Blend banana, almond milk, ice cubes, cinnamon, and vanilla extract together in a blender on medium speed until frothy and smooth, about 1 minute.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 drink

Calories: 158.3
Fat: 2.4 g
Saturated fat: 0.1 g
Carbohydrates: 34.3 g
Sugars: 20.2 g
Dietary fiber: 4.4 g
Protein: 2.1 g
Sodium: 123.8 mg
Moroccan Style Pasta Salad


Ingredients:
rotini pasta, edam cheese, bell pepper, green olives, corn, vinegar, olive oil, onion, garlic cloves, za'atar spice mix, sugar, salt, cayenne pepper

Directions:
Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups]. Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
Stir the salad and check for seasoning, before serving.
1940's Original Sloppy Joes


Ingredients:
ground beef, salt, onion, green pepper, ketchup, prepared mustard, white vinegar, Worcestershire sauce

Directions:
Brown ground beef in skillet. Drain grease.
Add salt, onion & green pepper to beef in skillet. Simmer for 10 minutes until sweating and starting to get translucent.
Add remaining ingredients to skillet. Mix well. Taste. Adjust if necessary for personal tastes.
Reduce heat, cover and simmer for 25-30 minutes. Stir occasionally.
Serve on toast bread or hamburger buns.
Moroccan Lentil Stew
Category: soups-stews-and-chili
By Kim's Cooking Now

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Ingredients:
5 cups hot water
2 cubes  tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1  bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1  celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro  (Optional)

Directions:
Stir hot water and tomato bouillon together in a bowl until dissolved. Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more. Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes. Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 174.6
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 28.6 g
Sugars: 3.6 g
Dietary fiber: 12.1 g
Protein: 9.7 g
Sodium: 247.5 mg
Lamb With Lentils (Crock Pot)


Ingredients:
olive oil, lamb, onions, carrots, celery, garlic cloves, salt, peppercorn, bay leaves, vegetable broth, tomatoes, lentils, swiss chard

Directions:
In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
Add lamb to skillet, cook until browned (3-5 minutes] in batches if necessary. Transfer lamb to slow cooker as it is cooked.
Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes].
Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
Stir in bay leaves, broth and tomatoes (with the juice] and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot].
Stir in lentils.
Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
(Remove bone from crock pot - see note in description] Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.
Flaky Blue Cheese Rolls W/Walnuts


Ingredients:
walnuts, blue cheese, parsley, pepper, milk, parmesan cheese, parsley

Directions:
For filling, in medium bowl mix together walnuts, blue cheese, snipped parsley and pepper.
Unroll pie crust sheet and spread filling evenly over the crust.
Cut pastry circle into 12 wedges.
Starting at wide ends, loosely roll up wedges.
Place rolls, tip side down, on a greased baking sheet.
Can cover and chill for up to 24 hours if desired.
Before baking, brush rolls lightly with milk.
Sprinkle with parmesan cheese and additional parsley.(I prefer the ground parmesan for this.].
Bake at 425º for about 15 minutes or til golden.
Cool on wire rack.
Serve warm.
Montreal-Grilled Chicken Salad


Ingredients:
olive oil, dried dill weed, garlic clove, fresh ground black pepper, dried oregano, boneless skinless chicken breast halves, spinach, red seedless grapes, pine nuts

Directions:
For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.], turning once.
Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
Slice each chicken breast and arrange one sliced breast on each salad.
Shake dressing and drizzle over salads.
Black Bean Onion Soup


Ingredients:
onions, garlic cloves, canola oil, black beans, water, green pepper, salt, pepper, cheddar cheese

Directions:
In a skillet over medium heat, saute the onion and garlic in the oil until soft (approx 5-7 min/].
Combine the onion and garlic in large pot with beans and water. Bring to a boil.
Add the green pepper, reduce heat and simmer for 10 minutes.
Allow to cool slightly and then puree half of the soup in a blender.
Return mixture from blender to pot and heat to serving temperature.
Top with cheese and serve with whole wheat bread or crackers.
Italian Tuna Fish Salad


Ingredients:
tuna fish, black olives, orange, celery, sweet onion, olive oil

Directions:
Combine all ingredients by tossing gently.  Chill 1/2 hour before serving.
I prefer Genoa brand tuna in olive oil.  Also i like to add freshly ground pepper, lots of it.  Salt to taste.  Oh I forgot to say I use two 5 ounce cans of tuna.
Ricotta Baked With Glazed Berries


Ingredients:
ricotta cheese, eggs, vanilla beans, pure vanilla extract, cinnamon, confectioners' sugar, berries, icing sugar

Directions:
Day before serving.
Preheat the oven to 325 degrees F.
In a large bowl, whisk together the ricotta and the eggs. Split the vanilla bean and scrape in the seeds and cinnamon.
Sift in the icing sugar and mix in thoroughly.
Spray a loaf pan and place parchment paper in pan.
Spoon the ricotta mixture into the loaf pan and cover with aluminum kitchen foil.
Place the pan into a slightly larger baking pan. Carefully place the baking pan in the oven. Then pour in enough boiling water to come about half-way up the side of the loaf pan.
Bake the ricotta for 45-60 minutes, or until firm.
Remove the loaf pan from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap and refrigerate. When it is thoroughly cold you can turn it out of the pan remove parchment paper and slice, arrange ricotta slices on a plate.
While bringing to room temperature.
Make the Glazed berries:.Unless you want the glaze chilled make from a couple hours to the day before.
Cook all ingredients in a small saucepan over medium heat 5 minutes, stirring until  jam melts.  Makes about 2 cups.
Spoon glazed berries over sliced cheese loaf and dust with powdered sugar.
Vegan Rainbow Trout


Ingredients:
extra firm tofu, olive oil, soy sauce

Directions:
Drain the tofu and place it on a cutting board, drying it off with paper towels and squeezing out extra water very carefully.
Cut into 8 length-wise chunks, then put them into a tossing bowl.
Make a marinade out of the other ingredients.
Layer the marinade over the tofu and toss well to coat.
Let it sit for 20-30 minutes to absorb the flavors.
Heat up a frying pan over medium heat, and cook each piece for about 5-6 minutes on each side until nicely browned.
Bobby’s Hot Tomato, Jack and Crab Dip


Ingredients:
cream cheese, cheese, mayonnaise, limes, lump crabmeat, diced tomato, green onion, fresh basil leaf, garlic, salt, black peppercorns, avocados

Directions:
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly.  Serve warm.
Tres Leches Cake
Category: world-cuisine
By Monica

This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

Ingredients:
1 cup white sugar
5  egg yolks
5  egg whites
⅓ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10  maraschino cherries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan. Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack. Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

Prep time: 25 mins
Cook time: 45 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 642
Fat: 33 g
Saturated fat: 19.7 g
Carbohydrates: 75 g
Sugars: 61 g
Dietary fiber: 0.4 g
Protein: 14.2 g
Cholesterol: 240.7 mg
Sodium: 270.5 mg
"Forgotten" Minestrone


Ingredients:
beef stew meat, water, tomatoes, beef bouillon cube, onion, dried parsley, salt, ground pepper, zucchini, cabbage, garbanzo beans, elbow macaroni, shell macaroni, parmesan cheese

Directions:
In a slow cooker, combine the first nine ingredients.
Cover and cook on low for 7-9 hours or until meat is tender.
Add zucchini, cabbage, beans and macaroni; cook on high 30-45 minutes more or until the vegetables are tender.
Sprinkle individual servings with Parmesan cheese.
Ham and Turkey Noodle Soup


Ingredients:
water, ham, turkey, fine sea salt, soy sauce, fresh ground black pepper, olive oil, penne pasta, parmesan cheese

Directions:
In a large saucepan, bring the water to a boil.  Once at a boil, add the salt, soy sauce, herbes de Provence, pepper and olive oil.  Add the soy first, take a taste and put in the salt if you think it needs it.
After 30 seconds or so, add the penne.  Give it a stir and let the pasta cook for 5-8 minutes or whatever it says on the packet.
After about 5 minutes, put the meat into the pot and stir.  Continue cooking until the pasta is aldente, another 3-4 minutes.
Serve in a bowl with a sprinkle of Parmesan cheese.
Sauteed Portabella and Cremini Mushrooms


Ingredients:
portabella mushrooms, mushrooms, shallots, unsalted butter, scallions, soy sauce, sugar

Directions:
Halve portabellas& cut both portabellas and creminis in 1/4" slices.
Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
Transfer to a bowl and keep warm, covered.
Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
Mix both mushrooms together and keep warm.
Diagonally cut scallions into thin slices.
In a bowl whisk together vinegar, soy sauce, and sugar.
Heat mushrooms over moderately high heat and add vinegar mixture.
Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.
Easy Tuna Spread


Ingredients:
cream cheese, tuna, chipotle chiles

Directions:
Mix well., Serve with whatever you please!:].
Paula Deen's Chicken, Squash & Cornbread Casserole


Ingredients:
carrot, baby portabella mushrooms, onion, red bell pepper, cheddar cheese, chicken broth, sour cream, eggs, poultry seasoning, dried thyme, salt

Directions:
In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper.  Add water to cover; bring to a boil over high heat.  Reduce heat and simmer 10-12 minutes or until tender.  Drain well.
Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt.  Spoon mixture into prepared casserole.
Bake 45 minutes to 1 hours or until center is set.
Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.
Mixed Roasted Potatoes With Herb Butter


Ingredients:
russet potatoes, sweet potatoes, kosher salt, olive oil, black pepper, unsalted butter, fresh parsley, fresh sage, fresh rosemary, fresh thyme

Directions:
Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
Preheat the oven to 400 degrees F.
Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
Vacherins With Lemon Curd and Strawberries


Ingredients:
confectioners' sugar, sugar, cream of tartar, salt, vanilla, eggs, sugar, lemons, butter, salt, strawberry, fresh mint leaves

Directions:
Meringues: Preheat oven to 200 degrees. Line a ookie sheet with parchment paper.
Place 2 egg whites, confectioners' sugar, 2 tablespoons sugar, cream of tartar and a pinch of salt in bowl of electric mixer. Using whisk attachment, whip until egg whites hold stiff peaks and are glossy (this may take as long as 10 or 15 minutes]. Add vanilla and beat just until incorporated.
Fill a pastry bag that has a small (1/4 inch], plain tip. Pipe a small amount of meringue under each corner of parchment to keep it secure during baking.
Pipe a quarter-sized base of meringue  onto the parchment. Next pipe a ring of meringue around the base and  spiral upward to make a "nest" three rows high. Continue piping rows with remaining meringue.
Bake in the oven for several hours until meringue is dry and crisp on the outside but slightly chewy on the inside (usually at least 3 hours]. Let cool.
Lemon Curd: Place 4 eggs, 1 cup sugar and lemon zest and juice in large mixing bowl or double boiler. Whisk constantly and vigorously over pot of simmering water on low heat until mixture is no longer foaming and very thick.
Remove from heat. Add butter, whisking in until melted; season with salt. Strain curd, cool to room temperature and refrigerate until ready for use.
To serve: Fill each meringue with a small dollop of lemon curd- too much will cause the curd to drip over the sides once the strawberry is added.
Top each filled meringue with one halved strawberry. Garnish each with a mint leaf or tip, if desired.
Harissa Egg Salad
Category: salad
By Buckwheat Queen

Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.

Ingredients:
1  ripe avocado, halved and pitted
1 teaspoon lime juice
3  hard-boiled eggs, peeled and halved
1 tablespoon harissa
1 tablespoon mayonnaise
2 teaspoons spicy brown mustard
salt and ground black pepper to taste
10  cornichons, chopped
3 large radishes, diced
1  spring onion, chopped
1 tablespoon minced fresh cilantro
1 tablespoon smoked paprika

Directions:
Combine 1/2 the avocado and lime juice in a bowl. Mash with a fork. Scoop egg yolks into the bowl. Add harissa, mayonnaise, and mustard. Mix until creamy. Season with salt and pepper. Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables. Coarsely chop remaining avocado and egg whites. Fold into salad mixture in the bowl, taking care to leave some chunks of avocado. Top with cilantro and paprika before serving.

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

Calories: 356.8
Fat: 29.3 g
Saturated fat: 5.5 g
Carbohydrates: 14.3 g
Sugars: 2.6 g
Dietary fiber: 9.1 g
Protein: 13 g
Cholesterol: 320.6 mg
Sodium: 569.4 mg
Watermelon and Watercress Salad


Ingredients:
watercress, olive oil, raspberry vinegar, coarse salt, fresh ground black pepper, seedless watermelon, feta cheese

Directions:
In a bowl, toss the watercress with the oil and vinegar; season with salt and pepper.
Pile on a serving platter, top with watermelon and sprinkle with feta; serve immediately.
Easy Monkey Bread Muffins
Category: bread
By Jennifer Lovato Barkdull

I came across this recipe when looking for bake sale recipes. The bake sale was going a little slow, I popped these in the oven and the smell brought everyone to the table!

Ingredients:
½ cup white sugar
1 tablespoon ground cinnamon
3 (10 ounce) cans refrigerated biscuit dough, separated and cut into quarters
¾ cup brown sugar
½ cup margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners. Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full. Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin. Bake in the preheated oven until dough is cooked through, about 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 dozen muffins

Calories: 180.2
Fat: 8.5 g
Saturated fat: 1.9 g
Carbohydrates: 24 g
Sugars: 11.2 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 0.3 mg
Sodium: 394.8 mg
Grilled Chicken Cobb Salad


Ingredients:
avocado, cherry tomatoes, roma tomatoes, feta cheese, chicken cutlets, romaine lettuce

Directions:
Chicken Option:Marinate 4 chicken breasts that have been pounded thin a mixture of 2 Tbs olive oil, 1/4 cup white wine vinegar, 3 Tbs fresh chopped thyme, 1 tsp salt, 1/2 tsp pepper. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
Vinaigrette Option: Combine 1/3 cup white wine vinegar, 1/4 cup Dijon mustard, 2 tsp honey, salt & pepper. Shake to combine & add 1/2 cup olive oil. Shake.
Toss lettuce with vinaigrette of your choice.
Arrange lettuce on plates.
Arrange bacon, tomatoes, chicken, avocado & feta on top. Season with salt & pepper & serve.