My Japanese friend taught me during our picnic day

its my authentic recipe my.own ideas ,since i love exploring different kinds of recipes i always find way new and my.own.version of food.

In this salad, seasoning the pumpkins with bouillon makes it more tasty. It's easy to make and tastes delicious.

This salad was inspired by Britta. She's vegetarian and I wanted to make a heartier and more filling salad to go with our favorite starter-hummus, cashew cream cheese, Gorgonzola and cheddar with either flat bread or toasted baguette slices. The combination of salad and starter already makes for a full dinner.

Very filling salad.

Introducing cuisines using local products.Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University*The Apple is the symbol of Toyohira Ward

Yum

This is made without mayo. I tried a different way of prepping the pumpkins (instead of the usual steaming or microwaving) and they turn out delicious.

I wanted to make a simple and healthier Autumn-style salad. I also like the combination of persimmon and yogurt, so here's another variation with sweet potatoes.This recipe was quite well-received, so I'm adding these notes:*I updated the amounts of raisins and walnuts. With this amount, it should be about 34 kcal per serving.For Step 2, watch over the potatoes and adjust the heating time accordingly. Add as much maple syrup as you like. (The sweet potato and persimmon are already naturally sweetened). I used raisins when I combined the ◎ ingredients, then also used some for garnishing. Increase the amount of mayonnaise to your liking. For 2 servings. Recipe by rose12

Let's add the twist of nuts to salad and some sparkling water with addition of spices. #heirloom

Let's enjoy spooky Halloween with so hilarious green salad. #halloween