Monday, January 19, 2009

Kangaroo Salad with Beetroot, Orange, Parsnips & Blue Cheese

This is as simple as it sounds.

Kangaroo Fillets, cooked and sliced
1 Can Beetroot
1 Orange, sliced
2 Parsnips, cooked and cut into 1/2 inch pieces
Blue Cheese, crumbled

Sesame Seed Oil
Rice Vinegar
Dijon Mustard
Soy Sauce

I'm not sure you even need directions!

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