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BYRON SALAD

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  • 500 g of pasta bows
  • 2 oranges, sliced in thin slices
  • 6 baby beetroots ( sliced)
  • 100 g of smoked salmon, sliced finely
  • 100 g roasted macadamias

Dressing

  • 2 tbs of Dijon’s mustard
  • 2 tbs olive oil

Combine pasta, macadamias, and dressing. Layer the oranges, beetroot and salmon on top.

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This entry was posted on Saturday, January 16th, 2010 at 9:45 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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