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| COLORFUL!!
MACARONI AND BEETROOT SALAD
BASE:
lettuce / shredded cabbage
BODY: 45gms cooked
macaroni + 30gms diced/ julienned cooked beetroot
DRESSING:
5ml mayonnaise + 5ml vinaigrette
GARNISH:
crushed peppercorns / juliennes of yellow bell pepper
NOTE: salad
should be mixed in the last minute, as beetroot will color salad, which is to
be avoided.
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Thursday 23 August 2012
SALAD AND STARTER NOS...82
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