RECIPE OF THE WEEK : PINEAPPLE – MACARONI SALAD

 

BY CHEF SOURAV BASU,

THE GRAND, ASANSOL

INGREDIDENTS:

1.Salad macaroni – 1 packet

2. Pineapple tidbits -1 can
3. Fruit cocktail -1 cup
4. Sweet pickle relish -1/4 cup
5. Grated cheese -1/4 cup
6. Chopped nuts -1/2 cup
7. Mayonnaise -1/2 cup
8. Salt – 1 ½ cup
9. Red pepper slices – few

METHOD:

1. Cook the macaroni as directed.
2. Arrange red pepper slices at the bottom of the mold.
3. Combine the macaroni, pineapple, fruit cocktail, sweet pickle relish, mayonnaise and salt and transfer into the mold.
4. Top it up with some grated cheese and chopped nuts.
5. Store it in the fridge and let it chill.
6. Unmold in a platter and garnish as desired.

Yield: 8 to 10 servings.