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Butterhead, Green Apple & Beet Salad
Recipe By: Chef Vijay Wanchoo, The Imperial Hotel
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Ingredients
Skin on sliced Green apples-2nos
Soft boiled Beetroot, peeled, diced -1nos
Butter head lettuce-100gms
Baby spinach-50gms
Apple cider vinegar-10ml
Olive oil-30ml
Toasted Walnut -10nos
Celery juliennes -2 sticks
Salt to taste
Black pepper to taste
Instructions
Make dressing with apple cider vinegar and olive oil, by whisking both together with salt and pepper
Add all the ingredients in a bowl and toss with the above made dressing.
Garnish with toasted walnuts and celery juliennes
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