SALAD AND STARTER NOS…82

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.

Chef. Pulkit bhambi

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