xiaoxl/recipe_data huggingface dataset:
Beef With Cabbage and Mushrooms


Ingredients:
garlic cloves, small mushroom, green cabbage, onion, beef broth, beef broth, cornstarch, low sodium soy sauce, ground ginger, sugar, pepper, salt

Directions:
In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE.
In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside.
To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes.
Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.
Stir in the set aside beef and heat through.
Hot Chocolate "Volcano"


Ingredients:
cocoa powder, white sugar, cornstarch, powdered milk, ground cinnamon, salt, pistachios

Directions:
Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.
Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption.
Add chocolate shavings and pistachios on the top of your volcano.
Chocolate Kahlua Bundt Cake


Ingredients:
sour cream, chocolate chips, eggs, Kahlua, instant vanilla pudding, powdered sugar

Directions:
Preheat oven to 350.
In large mixing bowl, combine all ingredients except powdered sugar just until mixed.  Spread into greased bundt pan (10 inch].
Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
When cool, sprinkle with powdered sugar.
Instant Pot® French Onion Dip
Category: appetizers-and-snacks
By Soup Loving Nicole

Once you make this, you'll never buy the dip in the little plastic tubs again. Guaranteed! For best results, refrigerate overnight. Serve with potato chips or chopped veggies.

Ingredients:
1 tablespoon butter
1 medium onion, halved and sliced into petals
1 teaspoon salt
8 ounces cream cheese, softened
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon garlic powder

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes. Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 181.7
Fat: 17.4 g
Saturated fat: 10.9 g
Carbohydrates: 4 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 47.7 mg
Sodium: 421.8 mg
Crepes Filled With Griottines and Caramel


Ingredients:
caster sugar, milk, salt, butter, kirsch, cinnamon, caster sugar, sour cherries

Directions:
To make the batter, mix all the ingredients together. Leave to rest for 2 hours in a cool place.
Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter. Cover and cook for 3-4 minute Add a pinch of cinnamon. Reserve in a warm dish.
Make a dozen crêpes and keep them warm.
Gently melt 1 tablespoon butter in a frying pan. Over a gentle heat, cook the sugar syrup to a caramel. Before it hardens, pour it over the cooked Griottines. And mix.
Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
Heat for a few moments. Arrange the crêpes attractively on hot plates and decorate with whole Griottines.
Flambé with hot Griottines juice and Kirsch.
Spiced Apple Drop Cookies


Ingredients:
ground cinnamon, ground ginger, ground cloves, granny smith apple, walnuts, egg, ground cinnamon

Directions:
HEAT oven to 375°F Spray cookie sheets with no-stick cooking spray.
COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Sprinkle spices over mixture. Add apple, walnuts and egg, mixing on low speed until a smooth dough forms. Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets.
BAKE 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
PLACE frosting and 1/4 teaspoon cinnamon into the corner of a 1-quart resealable food storage bag. Knead to combine. Seal bag. Microwave 5 seconds on HIGH (100 percent power]. Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon.
Cream Cheese Pesto Tortellini


Ingredients:
cream cheese, pesto sauce

Directions:
cook tortellini according to package instructions.
while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
drain tortellini and return to pot.
Add cream cheese mixture and toss very gently.
serve right away, it cools quickly.
Cottage Cheese Bread Abm


Ingredients:
water, cottage cheese, butter, egg, sugar, baking soda, salt, bread flour

Directions:
Warm the cottage cheese. Add ingredients to bread machine., Bake.
Fresh Herbed Halibut
Category: main-dish
By Lorenzo

This recipe is awesome for fresh halibut - fresh herbs, lemon and dill spice the fish without overpowering the taste while remaining healthy and satisfying!

Ingredients:
1 (2 pound) halibut fillet
1 large lemon, quartered
olive oil for brushing
1 teaspoon sea salt
1 teaspoon garlic powder
1 tablespoon dill weed

Directions:
Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil. Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill. Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

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

Calories: 270.1
Fat: 6.5 g
Saturated fat: 0.9 g
Carbohydrates: 3.9 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 47.8 g
Cholesterol: 72.6 mg
Sodium: 565.2 mg
Mary's Italian Sausage Soup


Ingredients:
Italian sausage, garlic cloves, onions, tomatoes, beef broth, red wine, water, basil, fresh parsley, green pepper, zucchini

Directions:
In dutch oven or large stock pot cook sausage over medium heat; drain off fat.
Add garlic and onions; cooking until the onions are clear and limp. Stir in tomatoes and break into pieces.
Add broth, wine or water and basil. Simmer uncovered about 30 minute
Add parsley, pepper, zucchini and pasta. Simmer covered about 25 minutes. Serve with parmesan cheese and frech bread.
Homemade Sausage Seasoning Blend


Ingredients:
salt, paprika, garlic granules, garlic powder, fennel seed, ground black pepper, crushed red pepper flakes

Directions:
Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage].
Store in an airtight container until ready to use.
To use, mix with 1 pound ground meat.
Chill seasoned meat 3 hours before using.
Or you may also use this in any recipe calling for sausage seasoning.
Actually Delicious Buffalo Turkey Burgers
Category: meat-and-poultry
By I ♥ allrecipes

Inspired by the recipe Actually Delicious Turkey Burgers, these are actually delicious buffalo turkey burgers. They taste just like hot wings without the fry and messiness. Add as little or as much spice as you'd like.

Ingredients:
2 pounds 99%-lean ground turkey
1 small onion, minced
½ cup panko bread crumbs
¼ cup Buffalo wing sauce
¼ cup chopped fresh parsley  (Optional)
1  egg
3 cloves garlic, minced
½ teaspoon celery seed
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 pinch paprika
1 teaspoon salt
12 slices Monterey Jack cheese
12  hamburger buns, split
6 tablespoons ranch dressing, or to taste
6 tablespoons Buffalo wing sauce, or to taste

Directions:
Preheat a George Foreman® Grill or an outdoor grill for medium-high heat. Mix ground turkey, onion, panko, 1/4 cup Buffalo wing sauce, parsley, egg, garlic, celery seed, black pepper, cayenne pepper, paprika, and salt together in a large bowl; form into 12 patties. Grill patties on the grill for 3 minutes, flip and continue grilling until cooked through, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top each burger with a slice of Monterey Jack cheese and place each inside a bun. Mix ranch dressing and 6 tablespoons Buffalo wing sauce together in a bowl; spread onto each burger.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 burgers

Calories: 389
Fat: 16.2 g
Saturated fat: 6.9 g
Carbohydrates: 28.4 g
Sugars: 0.7 g
Dietary fiber: 1.4 g
Protein: 32.1 g
Cholesterol: 97.3 mg
Sodium: 1067.4 mg
Coconut Milk Brownies With Secret Ingredient


Ingredients:
butter, sugar, coconut milk, eggs, vanilla extract, cocoa powder, salt, baking powder, whole wheat flour, kale, ganache, heavy whipping cream

Directions:
Steps:
(preheat over to 350 degrees and butter or grease a 9x13" pan].
1. Blend dry ingredients (flour, baking soda, salt and cocoa powder] in one bowl.
2. In another bowl, mix melted butter, eggs, sugar, vanilla and coconut milk until well mixed. Add kale and mix to blend.
3. Add wet ingredients to dry ingredients and mix to incorporate until you see no lumps.
4. Bake in the oven for 35-40 minutes until tester comes out clean. Cool completely before frosting.
Ganache:
1. Add the chocolate into a shallow glass and heat-proof pan (like Pyrex]. Heat cream over medium heat in a saucepan until it comes to a boil. Remove and pour over the chocolate. Do not disturb for a few minutes, at which point you can stir to make sure the cream and chocolate are well blended.
Allow to cool at room temperature for a few hours until the ganache is set and can be spread as a frosting. Ganache can be kept at room temperature for up to two days and then refrigerated for at least a week.
Detroit-Style Pizza
Category: main-dish
By Chef John

Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.

Ingredients:
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 teaspoons olive oil, divided
1 teaspoon kosher salt
2 ½ cups bread flour
1 (24 ounce) jar marinara sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 (8 ounce) package shredded Monterey Jack cheese
½ (8 ounce) package mild Cheddar cheese
1 (8 ounce) package thick pepperoni slices

Directions:
Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic. Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime. Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes. Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C). Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together. Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so. Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce. Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes. Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 1 14x10 Detroit-style pizza

Calories: 353.6
Fat: 20.1 g
Saturated fat: 8.9 g
Carbohydrates: 27 g
Sugars: 5.6 g
Dietary fiber: 2.3 g
Protein: 15.4 g
Cholesterol: 47.1 mg
Sodium: 857.7 mg
Sauteed Turnip Greens & Garlic Scapes


Ingredients:
olive oil, garlic scapes, salt, black pepper

Directions:
In a large skillet over medium heat, add olive oil.
When olive oil is glistening hot and fragrant, add garlic scapes.  Sautee until tender.
Add turnip greens, toss frequently and sautee for 2-3 minutes or until wilted but still quite tender (not mushy].
Season with salt and pepper and enjoy!
Low-Cal Mug Cake


Ingredients:
whole wheat flour, milk, stevia, salt, baking powder, vanilla

Directions:
Combine all ingredients together in a bowl. Mix for roughly one minuts, or until the cake batter is smooth.
Dump mixture into large coffee mug (approximatley 14 oz.].
Place mug into microwave, and heat for 3 minuts.
Dump from mug, or eat straight out of it. Enjoy!
Swedish Limpa Rye Bread
Category: bread
By Anonymous

Wonderful dark bread.

Ingredients:
1 ½ teaspoons caraway seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons anise seeds
1 ¼ cups whole milk
¼ cup butter, cut into cubes
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

Directions:
Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground. Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer. Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes. Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes. Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour. Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

Prep time: 20 mins
Cook time: 40 mins
Total time: 3 hrs 35 mins
Yields: 1 loaf

Calories: 273.3
Fat: 7.7 g
Saturated fat: 4.4 g
Carbohydrates: 44.8 g
Sugars: 7.6 g
Dietary fiber: 3.5 g
Protein: 6.5 g
Cholesterol: 19.1 mg
Sodium: 392.1 mg
Tauris


Ingredients:
vodka, lime wedges, mint, cranberry juice, raw sugar

Directions:
Muddle the mint and sugar in a shaker,add the remaining ingredients and shake vigorously.
Pour ALL into an old fashioned glass and serve.
G's Tres Leches Cake
Category: world-cuisine
By Garnet B.

A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.

Ingredients:
1 ½ cups white sugar
¾ cup unsalted butter at room temperature
6  eggs at room temperature, separated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk at room temperature
1 teaspoon almond extract
¾ teaspoon cream of tartar
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons whole milk
1 pint heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract. Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan. Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack. Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake. Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 1 9x13-inch cake

Calories: 383.7
Fat: 21.1 g
Saturated fat: 12.6 g
Carbohydrates: 42.7 g
Sugars: 32.3 g
Dietary fiber: 0.3 g
Protein: 7.2 g
Cholesterol: 120.7 mg
Sodium: 221.9 mg
Crescent Pizza Pockets


Ingredients:
mozzarella cheese, parmesan cheese

Directions:
Heat oven to 375°F Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Makes 4 sandwiches.
Romaine Mandarin Salad


Ingredients:
romaine lettuce, celery, green onions with tops, mandarin oranges, sugar, apple cider vinegar, sugar, salt, Tabasco sauce, fresh ground black pepper

Directions:
To Caramelize Almonds:  Put almonds in a small skillet or saucepan.  Sprinkle with sugar.  Heat, stirring constantly, until light brown.  Put almonds on waxed paper to cool.
For Dressing:  Whisk all ingredients together until well mixed.
For Salad:  Mix all salad ingredients, caramelized almonds and dressing.
Peanut Butter and Jam Cookies


Ingredients:
plain flour, baking powder, creamy peanut butter, vanilla essence, unsalted butter, caster sugar, light brown sugar, egg, icing sugar, icing sugar, milk, creamy peanut butter

Directions:
Pre-heat the oven to 180*C/350*F.  Sift together the flour and baking powder and set aside.
Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined.  Add the caster sugar and the brown sugar and beat until smooth.  Beat in the egg and vanilla.  Stir in the flour mixture to combine.
Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet.  Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie.  Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done.  Remove from the oven and pan to cool on a wire rack.
Beat together the ¼ cup of peanut butter and the icing sugar.  Beat in the milk a little at a time until it reaches a good consistency for piping.  Place into a plastic sandwich bag and squish it all down into one corner.  Snip of  a tiny bit of the corner of the bag and pipe the frosting onto the cookies.  Enjoy!
Hanukkah Cupcakes Menorah


Ingredients:
character(0]

Directions:
Take any frosted cupcake or muffin, decorate with colored icing, candy stars, stars of David , candy dreidels or snowflake sprinkles, coconut, etc.
Place eight of the cupcakes on a long platter, on a board covered in foil or around the edge of a round platter. In the center of the row or circle, place a pretty inverted drinking glass or small bowl.  Set the "shamash" cupcake here.
Place a real candle in the center of each cupcake.
For an fire-free edible candle, place a chocolate covered wafer stick such as Twix, Pirouline, or even Twizzlers, cut to size, lengthwise in the center of each cupcake and make a "flame" with dab with white or yellow frosting on top.
The Cupcake Menorah makes a creative, easy Hanukkah centerpiece and the kids will really enjoy watching their dessert flicker away throughout the meal. They may even stay at the table a bit longer!
for more ideas to make your Cupcake Menorah see www.thekosherchannel.com under "Hanukkah".
Cocoa Almonds


Ingredients:
"sea salt"

Directions:
Preheat oven to 350ºF.
In a large bowl combine almonds, agave syrup, and salt. Use a rubber spatula to mix together, fully coating almonds.
Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking.
Remove baking sheet from the oven. Quickly return almonds to the bowl, add cocoa powder, and toss to coat. Store in an air-tight container.
Happy Cake ( Pound Cake )


Ingredients:
cake flour, eggs, butter, sugar, vanilla, salt, buttermilk, baking soda, baking powder

Directions:
Preheat oven to 325 degrees., Grease and flour a 10" Bundt or tube pan., In a large bowl, beat the butter., Add sugar, vanilla and eggs, mixing well., Add milk., Sift dry ingredients and add slowly to mixture., Pour into prepared pan., Bake 1 hour and 20 minutes., Cool in pan 15-20 minutes., Remove and finish cooling on platter., Serve with fresh fruit or lemon curd.
Stuffed Head Lettuce


Ingredients:
lettuce, cream cheese, blue cheese, carrots, green pepper, tomatoes, pepper, salt, onion

Directions:
Wash lettuce; remove core.
With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
Save removed lettuce for another use.
Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
Wrap lettuce head in foil or plastic wrap and chill until center is solid.
Slice lettuce into wedges.
Serve with dressing of your choice.
A few pieces of fresh fruit (grapes, strawberries or melon] placed on the salad plate is very nice.