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Cuban Pumpkin Salad - How to Make Ensalada de Calabaza Cubana

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

1 medium sized Calabaza (orange-fleshed Caribbean pumpkin)
2 large chopped onions
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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