anandhuvasudev/southindiandish huggingface dataset:
Ingredients: heavy whipping cream,peaches ripe,butter,sugar,vanilla,mint leaves (pudina),icing sugar,walnuts,cinnamon powder (dalchini)

Oven Roasted Peaches And Cream Recipe, 1 tablespoon Sugar,Walnuts - roasted,Mint Leaves (Pudina) - for garnish,200 ml Heavy whipping cream,3 tablespoons Icing Sugar,1 tablespoon Butter - softened,1 teaspoon Vanilla Extract,1 pinch Cinnamon Powder (Dalchini),6 Peaches - ripe, 50, Continental, To begin making the Peaches and Cream Recipe, preheat the oven to 180 C.
Cut peaches into half and remove the seeds and toss the peaches in some softened butter, cinnamon and sugar.
Place the peaches on a baking sheet and bake it in the preheated oven for about 25 minutes, until the peaches have softened and look tender.
 Once done, remove from the oven and keep aside.In the next step, we will prepare the whipped cream.
Place some whipped cream in a large mixing bowl or in the bowl of a stand mixer.
Add the icing sugar and vanilla extract and using the whip attachment, whip the cream until you get stiff peaks.
To serve the Oven Roasted Peaches and Cream, scoop the whipped cream into individual serving glass, place a few oven roasted peaches on the top of the cream.
Garnish it with mint or slivered almonds and serve.Serve Oven Roasted Peaches and Cream Recipe as a party dessert after a meal of Ultimate Potato Gratin Dauphinois and Mung Bean Sprouts Salad Recipe With Brussel Sprouts and Pomegranate., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Gourmet_Favorites/Peaches_and_Cream_Dessert_Recipe-1_1600.jpg, 9
Ingredients: tomato,salt,red chilli powder,curry leaves,bottle gourd (lauki),cumin seeds (jeera),turmeric powder,sambar powder,sunflower oil

Karnataka Style Sorakkai Palya Recipe - Karnataka Style Bottle Gourd Sabzi, Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Bottle gourd (lauki) - peeled and chopped,2 tablespoon Sambar Powder,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 sprig Curry leaves, 40, Karnataka, We begin making the Karnataka Style Sorakkai Palya Recipe (Pressure Cooked Bottle Gourd Recipe) by heating oil in the pressure cooker, temper the cumin seeds and add the curry leaves.
Let the curry leaves splutter for few seconds.Then add the chopped tomato, saute with little salt till it is mushy and is cooked, at this point, you can add in the spice powders like turmeric powder, red chilli powder, and sambar powder and also mix in the chopped bottle gourd.
Check for seasoning if required.Once it is evenly coated, add 1/2 cup water and pressure cook it for 3 whistles till it is done, let the pressure release naturally and then serve hot.
Serve Karnataka Style Sorakkai Palya Recipe along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-24/Sorakkai_Palya_-_Karnataka_Style_Bottle_Gourd_Sabzi-1.jpg, 9
Ingredients: green chillies,yellow moong dal (split),wheat flour,ginger,salt,water,curry leaves,white urad dal (split),coriander (dhania) leaves,rice flour,chana dal (bengal gram dal),sunflower oil

Andhra Style Multi Lentil Garelu (Vada Recipe), 2 inch Ginger,Water - as required,Sunflower Oil - for deep frying,2 sprig Curry leaves,8 to 9 Green Chillies,Salt - to taste,5 to 6 sprig Coriander (Dhania) Leaves,1/2 cup Rice flour,1/2 cup Yellow Moong Dal (Split),1/2 cup White Urad Dal (Split),1/2 cup Chana dal (Bengal Gram Dal),3/4 cup Whole Wheat Flour, 330, Andhra, To prepare Andhra Style Multi Lentil Garelu (Vada Recipe), dry grind the dals coarsely and add rice flour.
Mix thoroughly.Add enough water and make a thick vada/garelu batter along with ginger and green chillies in a grinder.Add salt, chopped curry leaves, coriander leaves and wheat flour to the prepared batter.
Adjust water only if required.
The batter needs to be really thick like dough to shape them.Heat oil in a deep frying pan.Apply a little oil on to a parchment or butter paper, take a golf ball sized dough, pat with your fingers on the greased parchment paper to make disc and make a hole in center.Carefully drop it in hot oil and fry till beautiful golden on both sides, flipping them as required.
Repeat to make other garelus.Drain excess oil on a kitchen towel.Serve Andhra Style Multi Lentil Garelu with Chutney., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Swapna/lentil_garelu_vada_Andhra_style_recipe.jpg, 12
Ingredients: salt,carrot carrot,mustard sauce,iceberg lettuce,parsley leaves,lemon,black pepper powder,button mushrooms,rolled oats instant oats,feta cheese crumbles,sunflower oil

Grilled Vegetable and Oat Salad Recipe with Feta Cheese, 2 tablespoons Feta Cheese - crumbles,200 grams Iceberg lettuce - torn,Salt - to taste,1/2 teaspoon Sunflower Oil,4 sprig Parsley leaves - chopped for garnish,Black pepper powder - to taste,1/2 teaspoon Lemon juice,2 Carrots (Gajjar) - carrots,1 teaspoon Mustard sauce,250 grams Button mushrooms - washed with stems removed,80 grams Rolled Oats Or Instant Oats, 40, Italian Recipes, To begin making the Grilled Vegetable and Oat Salad Recipe with Feta Cheese, bring all the ingredients together and keep them ready.Heat a wok on high heat with a teaspoon of oil; add in the oats, whole mushrooms and carrots.
Roast them on high heat until light brown spots appear and the carrots are lightly cooked through.Don’t add the salt while roasting as the oats have a lot of salt in them.The oats will get lightly cooked (just enough for the salad) and absorb the moisture released from the mushrooms.Once the vegetables are roasted, turn off the heat and allow them to cool completely.Add the roasted vegetables, the lettuce into a large mixing bowl.
Add the lemon juice, pepper, mustard sauce and chopped parsley.
Stir well to combine.Serve the Oat Salad warm along with feta crumbles on the top for a wholesome weeknight dinner along with a warm toasted bread and Cream Of Celery Soup., https://www.archanaskitchen.com/images/archanaskitchen/World_Salads/Grilled_Vegetable_Oat_Feta_Salad_recipe_SAffola_Fit_Foodie-1.jpg, 11
Ingredients: salt,cumin powder (jeera),corn flour,garam masala powder,amchur (dry mango powder),coriander (dhania) leaves,chaat masala powder,green peas (matar),red chilli powder,water,ginger garlic paste,lemon,wheat bread crumbs,green chillies,sweet potato,sunflower oil

Sweet Potato & Peas Cutlet Recipe, 1 tablespoon Red Chilli powder,1/2 tablespoon Amchur (Dry Mango Powder),1 tablespoon Lemon juice,Salt - to taste,Coriander (Dhania) Leaves - few,3 Sweet Potato - boiled or roasted and mashed,1 tablespoon Chaat Masala Powder,2 Green Chillies - finely chopped,1/4 tablespoon Garam masala powder,1 cup Whole Wheat Bread crumbs,1 tablespoon Ginger Garlic Paste,1/4 cup Water,2 tablespoon Corn flour,1 tablespoon Cumin powder (Jeera),Sunflower Oil - to shallow fry,1/2 cup Green peas (Matar) - boiled and mashed, 55, Indian, To prepare Sweet Potato & Peas Cutlet Recipe, take a bowl and mix mashed peas and cooked sweet potato.Add ginger garlic paste, green chillies, and fresh coriander, mix well.Add all the dry ingredients, chaat masala, salt, chilli powder, roasted cumin powder, dry mango powder, garam masala.Add lime juice and mix everything well.Also, mix corn flour and water in a small bowl.Shape the mixture into medium size patties.Dip the patty in corn flour mixture and roll into the breadcrumbs, making sure that the bread crumbs cover the cutlet well.
Repeat for a batch of 3-4 patties at a time.Heat oil in a pan and shallow fry them on both sides on low heat until golden brown.Serve Sweet Potato & Peas Cutlet Recipe hot with dhaniya pudina chutney and dates and tamarind chutney or roasted tomato sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Sweet_Potato_Cutlet.jpg, 16
Ingredients: cashew nuts,salt,tomato,kashmiri red chilli powder,red chillies,coriander (dhania) leaves,ghee,ajwain (carom seeds),water,gram flour (besan),ginger garlic paste,curd,cinnamon stick (dalchini),lemon,onion,gram fish cutlets,turmeric powder,green chillies,sunflower oil

Amritsari Fish Gravy Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/3 cup Water,1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,Coriander (Dhania) Leaves - chopped,1 tablespoon Gram flour (besan),1 teaspoon Ginger Garlic Paste,Salt - to taste,1 teaspoon Lemon juice,1/4 teaspoon Ajwain (Carom seeds),1/4 cup Curd (Dahi / Yogurt) - beaten,1/4 cup Cashew nuts,300 gram Fish - cutlets,1 Onion - chopped,1 tablespoon Homemade tomato puree,1 Fresh Red chillies,2 Cinnamon Stick (Dalchini),1/2 teaspoon Ajwain (Carom seeds),2 teaspoon Ghee,2 teaspoon Sunflower Oil, 45, North Indian Recipes, To begin making Amritsari Fish Gravy Recipe, first clean and wash the pieces of fish, rub salt keep for aside for five minutes.In a mixing bowl, add ginger and garlic paste, lime juice, carom seeds, gram flour, red chilli powder and turmeric powder.
Mix well and add the fish pieces in this paste.
Marinate the fish pieces in the mixture for at least 30 minutes.
Place a skillet on medium heat and add some oil on top.
Place the pieces of marinated fish on to the skillet and cook till crispy red.
Turn the pieces of fish until they are cooked.
*To make the gravySoak cashews in water, once soft grind it to a paste with little water.
In a large mixing bowl, add the beaten curd, cashew paste, tomato paste, chilli powder, turmeric powder and water.
Place a heavy bottomed pan on low flame and add some ghee and add carom seeds.
Fry for a minute and add in the chopped onions.
Saute until translucent.
Add ginger paste and fry for a few more minutes until the raw smell goes away.
Pour the mixture of curd and cashew paste along with chopped green chillies and red chillies.
Add salt according to your tasteAdd the fish pieces on serving dish and the gravy on sides.
Garnish with chopped coriander leaves.Serve Amritsari Fish Gravy Recipe along with Whole Wheat Onion Stuffed Kulcha Recipe or Jeera Rice Or Steamed Rice for a delicious Sunday Meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Amritsari_Fish_Gravy.jpg, 19
Ingredients: tomato,salt,green chilli,coriander leaves,mint,carrot,onion,lemon,black pepper powder,cucumber,pomegranate,cumin powder roast

 Kachumber Salad Recipe,  coriander leaves - little, 1 onion - finely chopped, black pepper powder - According to taste, 1-1 / 2 teaspoon lemon juice, 1 teaspoon cumin powder - roast, 2 tomatoes - chopped, 1 green chili - finely chopped, salt - as per taste,3 cucumber - peel and chop, 1/4 cup pomegranate, mint - little, 1 carrot - peeled and chopped, 15, Indian, To make the Kachumbar salad, mix cucumber, onion, green chillies, tomatoes, carrots and pomegranates in a mixing bowl.
Mix well.
After mixing, add lemon juice, black pepper powder, cumin powder, salt and mix well.
Now add green coriander, mint and mix well.
Serve Serve the Kachumbar Salad with punchy lentils, Aloo Bhindi Ki Sabzi and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Kachumber_Salad__Cucumber_Salad.jpg, 12
Ingredients: salt,wheat flour,corn flour,barbeque masala,water knead the flour,sunflower oil

Homemade Nachos Recipe, Water - to knead the flour,1/4 cup Whole Wheat Flour,Barbeque masala - to garnish,1 cup Corn flour,Salt - Salt as required,Sunflower Oil - as required, 35, Mexican, To begin making the Homemade Nachos recipe, firstly knead the flour.
In a bowl add the flours, 1 tablespoon oil, required salt and mix with your fingers.Add water slowly and gradually knead a roti like dough.Knead for good 5-6 minutes to release all air in the flour so that the nachos are crispier.Leave the dough to rest for 10 minutes and knead for a minute to smoothen again.To make tortillas, make medium size rotis/tortillas and keep them separate.
The thickness should be like rotis.
Now, semi-cook them on a flat griddle or pan.
Please don’t cook them brown them like rotis.We just have to cook them a bit to evaporate the moisture so that they are crisp when fried.Cut the tortillas into triangular cuts to make nachos and fry them on medium high flame in a deep fry pan till they turn crisp.Once they are ready, take them out on a tissue papaer to absorb the extra oil.
Sprinkle come Barbeque masala on freshly fried nachos and Homemade Nachos is ready to be served.Serve Homemade Nachos with Melon Salsa, Spicy Mexican Salsa Verde or any other Salsa of your choice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aditu/Homemade_Nachos.jpg, 6
Ingredients: tomato,kashmiri red chilli powder,asafoetida (hing),cloves garlic,onion,cumin seeds (jeera),turmeric powder,black cardamom (badi elaichi),salt,cardamom (elaichi) podsseeds,dry red chillies,mustard seeds,water,curd,eggs,ginger,coriander (dhania) leaves,ghee,bay leaf (tej patta),coriander powder,cloves (laung)

Dhaba Style Egg Curry Recipe in Electric Pressure Cooker, 1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 tablespoon Ghee,2 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera),4 Whole Eggs - hard boiled,4 Dry Red Chillies,1/2 teaspoon Mustard seeds,1 cup Homemade tomato puree,4 cloves Garlic - finely chopped,Salt - as needed,1 Black cardamom (Badi Elaichi),2 tablespoons Curd (Dahi / Yogurt),3 Cloves (Laung),1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),Coriander (Dhania) Leaves - few sprigs,Water - as needed,1/4 teaspoon Asafoetida (hing),1 Bay leaf (tej patta), 90, North Indian Recipes, To begin making the Dhaba Style Egg Curry, prep all the ingredients and keep them ready.Boil the eggs and keep them ready as well.Place the mode of the pressure cooker into the saute mode.Heat ghee into the electric pressure cooker; add cumin seeds, mustard seeds, hing, bay leaf, red chilli, black cardamom, green cardamom, cloves until you can smell the aromas coming through.Add the finely chopped onion, ginger, garlic and cook them till they turn soft and translucent.
After a minute, add all the dry masalas including kashmiri red chilli powder, turmeric powder, coriander powder and the required salt.
Let it cook for about 3 to 4 minutes.Next, add the tomato puree and cook for about 5 to 6 minutes.
After 5 to 6 minutes, add the curd and the required water.Mix properly, cover the electric pressure cooker.Set the mode to gravy mode and allow the pressure cooker to do cook until turns itself on to the keep warm mode.Once done, stir in the coriander leaves, check the salt and adjust according to taste.Once done, transfer the Dhaba Egg Curry into a serving bowl and serve hot.Dhaba Style Egg Curry is usually served on the road side dhabas in North Indian with Bajra Ki Roti or Makki Ki Roti, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Dhaba_Style_Egg_Curry_Recipe-3.jpg, 21
Ingredients: salt,water knead,curd,flour (maida),sunflower oil

Rumali Roti Recipe, 1 cup All Purpose Flour (Maida),Salt - to taste,Lukewarm Water - to knead,1 tablespoon Sunflower Oil,1/4 cup Curd (Dahi / Yogurt), 35, Punjabi, To begin making the Rumali Roti Recipe, mix all the ingredients together and knead it into a soft dough.Rest the dough for around 10 minutes.
Then knead one last time and pinch out a small portion from the dough.Toss it on the flour and roll out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Roll it as thin as possible.
Tip: It is a good idea to roll out a batch of dough so it gets easier to cook the entire batch.
Although Gujarati ladies are very quick in rolling and cooking them simultaneously; this comes with practice of rolling and understanding the heat of your skillet.Heat a dosa tawa so that you can cook the big roti well.
Place rolled dough on the hot skillet.
In a few seconds you will notice that small air pockets start to form.
At this point flip the rolled dough to cook the other side on the skillet.Serve the Rumali Roti Recipe, along with Butter chicken or Paneer Kadai to enjoy your lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Rumali_Roti_Recipe_.jpg, 5
Ingredients: salt,sabudana (tapioca pearls),water,sesame seeds (til seeds),cumin seeds (jeera),green chillies

Sabudana Sandige Recipe - Sabudana Vadam Recipe, Water - for cooking,1 teaspoon Sesame seeds (Til seeds),Salt - to taste,5 Green Chillies,1 teaspoon Cumin seeds (Jeera),1 cup Sabudana (Tapioca Pearls), 160, South Karnataka, To start preparing for Sabuana Sandige | Fryums Recipe, soak sabudana in enough water for atleast 5 hours or overnight.
Make sure that all the sago/ sabudana is immersed in water while soaking.Once the sabudana/ sago is soaked, drain water and keep aside.Grind salt and green chilli together into a fine paste.
Add this paste to the soaked sago and mix well.Bring about 4 cups of water to boil in a thick bottom vessel or a pressure cooker.
Add soaked sago mixed with spice to the boiling water and mix well.
Keep stirring to avoid sago sticking to the bottom of the pan.Once the sago mixture comes to a porridge consistency (takes about 10 minutes), switch off the flame and let it cool just a bit.
Make sure it is not too thick as it thickens after cooling down.
Observe that the sago/ sabbakki pearls look transparent now.Add jeera and sesame seeds to the batter and mix well.Spread a clean plastic sheet under the sun.
Lightly grease it with any oil and place stones to its corner, such that the sheet doesn’t get disturbed by the wind.Now start spooning the mixture when it is still hot.
Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles of about 1- 1.5-inch diameter.
Let these fryums get dried under the bright sun for 1-2 days.After a day or two, sabakki sandige starts peeling off and looks transparent.
Turn over to other side and dry for another 2-3 days.Once the fryums are completely dried, store them in an airtight container.
Stays good for a year if sundried well.
Deep fry in oil till crisp whenever required.
A life saver when you have unexpected guests over dinner or lunch.
These Sabuana Sandige | Fryums Recipe tastes great with Dal chawal/ Rasam rice or even as a snack with a cup of tea.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/SABUDANA_SANDIGE__FRYUMS_1600.jpg, 6
Ingredients: green chillies,arhar dal (split toor dal),ginger,rice,coconut,mustard seeds,asafoetida (hing),curry leaves,coriander (dhania) seeds,dry red chillies,bhindi (lady fingerokra),buttermilk,turmeric powder,banana,sunflower oil

Vendakkai-Vazhakkai Mor Kuzhambu Recipe (Tamil Nadu Style Lady's Finger & Raw Banana Curry), 1 tablespoon Arhar dal (Split Toor Dal),1/4 cup Fresh coconut,1 cup Raw Banana,2 tablespoons Coriander (Dhania) Seeds,1/2 inch Ginger - grated,1 cup Bhindi (Lady Finger/Okra) - chopped,1 tablespoon Broken Raw Rice,2 teaspoons Sunflower Oil,2 Green Chillies - slit,1/2 teaspoon Asafoetida (hing),1 sprig Curry leaves,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard seeds,2 cups Buttermilk,2 Dry Red Chillies - broken, 30, Tamil Nadu, To begin making Vendakkai-Vazhakkai Mor Kuzhambu Recipe (Tamil Nadu Style Lady's Finger & Raw Banana Curry), In a kadai, stir fry the ladies finger.Add the raw bananas/vazhakkai once the vendakkai is half done and stir well till the sliminess of the vendakkai disappears.
Make sure you stir lightly just to avoid burning and avoid them getting any mushy or breaking.
Keep them aside.Also meanwhile in a mixer grinder, grind all the ingredients mentioned under "to be ground".
Once the mixture is crumbly, add water and grind further till it becomes paste-like.In a saucepan, add a little oil.
When the oil is heated, add the ground mixture, turmeric powder, cover and cook it with a little water till the rice and dal are cooked, on a medium heat.
Mine took about five minutes.
(you can skip adding oil here, since however the dal and rice needs to be cooked in water).Add the buttermilk, salt and whisk it till it is properly mixed.Add the fried vendakkai and vazhakkai (bhindi and raw bananas).
Continue medium heat.Meanwhile in a tadka pan, add oil.
To this, add mustard seeds and allow to crackle.
Once the mustard crackles, add asafoetida, curry leaves and dried red chillies, stir and switch off heat.When the butter milk starts to froth up from the edges of the pan, add the tempering and turn off the flame.
Do not boil after adding the butter milk.Give Mor kuzhambu a nice mix and cover for 5 minutes before serving.Serve Vendakkai-Vazhakkai Mor Kuzhambu Recipe (Tamil Nadu Style Lady's Finger & Raw Banana Curry) along with steamed rice and Phulka sided with Urulaikizhangu Podi (Spicy Potato Crumble from Tamil Nadu) Recipe and Tamil Nadu Style Muttaikose Pattani Poriyal Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/priyanjali/Mor_kozhambu__1600.jpg, 15
Ingredients: salt,coriander (dhania),ginger,black peppercorns,red yellow green bell pepper (capsicum),black pepper powder,button mushrooms,turmeric powder,green chillies,garam masala powder,sunflower oil

Pepper Mushroom Stir Fry Recipe, 1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Whole Black Peppercorns - coarsely pounded,1 Red Yellow or Green Bell Pepper (Capsicum),Salt - to taste,Sunflower Oil - for cooking,400 grams Button mushrooms - quartered,1 inch Ginger - grated,1/2 teaspoon Black pepper powder,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - a small bunch finely chopped, 35, South Indian Recipes, To begin making the Pepper Mushroom Stir Fry Recipe, wash and prepare the mushrooms and keep the rest of the ingredients ready.Heat a wok or a kadai on medium high heat; add a tablespoon of oil.
Add in the ginger, green chillies and capsicum and stir fry for about a minute until the bell peppers get slightly tender.
Add in the mushrooms and stir fry on high heat until the mushroom are lightly cooked.Once the mushrooms begin to cook too much, they will release a lot of water.
If they do, then you will have to evaporate the water while you keep stirring them on the heat.Add in the remaining ingredients like turmeric, pepper powder, salt, garam masala and crushed black pepper and stir fry for a few more minutes and turn off the heat.Check for the salt and spice levels and adjust to suit your tasteStir in the chopped coriander leaves and serve.Serve the Pepper Mushroom Stir Fry along with Phulkas, Tomato Rasam and Steamed Rice for a lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Pepper_Mushroom_Stir_Fry_Recipe_Sabzi_Masala_Indian-1.jpg, 11
Ingredients: arugula leaves,salt,red wine vinaigrette,tabasco original sauce,black pepper powder,virgin olive oil,feta cheese,watermelon

Arugula Watermelon and Feta Salad Recipe, 1 tablespoon Extra Virgin Olive Oil,Salt - to taste,1/2 teaspoon Black pepper powder,1 teaspoon Honey,1/4 teaspoon Tabasco Original - Hot Sauce,2 cups Watermelon - deseeded and cut into cubes,2 cups Arugula leaves,2 teaspoons Red Wine Vinaigrette,3 tablespoons Feta Cheese, 15, Continental, To begin making the Arugula Watermelon and Feta Salad Recipe, pick the arugula leaves and thoroughly wash them to ensure they are clean.
In a mixing bowl, combine the watermelon along with the arugula leaves and allow it to chill in the refrigerator.
To make the salad dressing In a small mixing bowl, combine the olive oil along with red wine vinegar, honey, salt, pepper and Tabasco sauce.
Whisk and allow it to chill.
Just before serving, toss the Arugula Watermelon Feta Salad along with the dressing and serve chilled.
Although the Arugula Watermelon and Feta Salad tastes best chilled, you could also serve it at room temperature.
Serve this Arugula Watermelon and Feta Salad Recipe along with Sweet Potato, Celery & Peanut Soup Recipe and Bruschetta with Olives & Raisins for a light summer snack.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Watermelon_Arugula_Feta_Salad_Recipe-8_1600.jpg, 8