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Ensalada de Calabaza Cubana (Cuban Pumpkin Salad)
courtesy of Cocina Cubana Club/Preston Pittman/Sonia Martinez
1 medium sized Calabaza (orange-fleshed Caribbean pumpkin)
2 large chopped onions
Vinegar
Olive oil
Salt to taste
Cut pumpkin without peeling into four pieces (quarters). Cook until
flesh is tender in salted boiling water. Remove pumpkin and drain
water. In a bowl, mix salad dressing: vinegar, olive oil, chopped
onions and salt. Pour over pumpkin and refrigerate a few hours till
cold.
Yield: Serves 4
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