Cuban Pumpkin Salad - How to Make Ensalada de
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
1 medium sized Calabaza (orange-fleshed Caribbean pumpkin)
2 large chopped onions
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.
Main Cuban recipe pages:
• soups •