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    You are in: Home / Recipes / Pumpkin Salad (Tirshi) Recipe
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    Pumpkin Salad (Tirshi)

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on February 04, 2006

      I used butternut squash in lieu of pumpkin. Unlike evewitch, I enjoyed the combination of seasonings, just found that it was initially under seasoned for my tastes. I ended up adding addtional smoked paprika (in addition to the regular initally used) and some extra cinnamon. I also found the suggestion to roast the squash before scraping problematic as the softness of the cooked squash made it had to remove the seeds difficult. Next time I will scape first. All that said, I did enjoy the final product and will certainly make this again. Its a great way to use leftover squash. Thinking a touch of cumin might also be nice. Thanks Mirj as I certainly enjoyed the experimentation.

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    • on February 05, 2005

      We tried this. I don't feel right giving stars, because it just wasn't to our taste - the seasoning combination was just too different. I did find it too tart, even though I only used 2 T lemon juice (I ran out). Also, I used canned pumpkin.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pumpkin Salad (Tirshi)

    Serving Size: 1 (37 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 25.6
     
    Calories from Fat 15
    61%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 73.2 mg
    3%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.5 g
    2%
    Protein 0.3 g
    0%

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