Thursday, November 25, 2010
Happy Thanksgiving and a pumpkin salad
While Thanksgiving is not a traditional holiday here in Bulgaria, I still get to virtually celebrate with all my friends in the US. This gives me more excuses to welcome pumpkin to the table and share a quick and easy recipe that you can have, while waiting for the turkey to roast.
Pumpkin is such a versatile vegetable, that you can use it in virtually all courses of a meal. Here it's a rich and comforting salad.
To serve 2 you need:
1 cup pumpkin, baked
1 ball mozzarella (fresh)
4 large black olives
4 sundried tomatoes
1 tbsp dried oregano
olive oil (1 tbsp)
cherry balsamic vinegar (1/2 tbsp)
To make, cut pumpkin and mozzarella in cubes, olives and tomato in strips. Toss and season with the olive oil. balsamic vinegar and oregano. Enjoy on its own or wrapped in a tortilla as a quick snack.