{"id":20551,"date":"2011-08-10T20:57:52","date_gmt":"2011-08-11T00:57:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20551"},"modified":"2011-08-10T20:57:52","modified_gmt":"2011-08-11T00:57:52","slug":"cherry-and-beet-salad-with-cherry-mustard-dressing-%e3%83%80%e3%83%96%e3%83%ab%e3%83%bb%e3%83%81%e3%82%a7%e3%83%aa%e3%83%bc%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20551&lang=en","title":{"rendered":"Cherry and Beet Salad with Cherry Mustard Dressing
\u30c0\u30d6\u30eb\u30fb\u30c1\u30a7\u30ea\u30fc\u306e\u30b5\u30e9\u30c0"},"content":{"rendered":"

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Cherry and Beet Salad with Cherry Mustard Dressing<\/strong>
\nJune 24, 2011<\/em><\/p>\n

I should almost call this “red salad”! The beautiful red cherries and sliced beets were served with arugula and feta cheese together as a salad. The dressing was also made with pureed cherries. So it was fruity, but the little Dijon mustard gives a nice kick to it. It’s always fun to have a little unexpected or surprising flavor in a dish.<\/p>\n

cherry mustard dressing: cherry puree, sugar, Dijon mustard, vinegar, oil, salt, pepper<\/p>\n

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\n\uff12\uff10\uff11\uff11\u5e74\uff16\u6708\uff12\uff14\u65e5<\/em><\/p>\n

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\u6bce\u65e5\u5c4a\u304f\u7d20\u6575\u306a\u98df\u5199\u771f\u3001studio r<\/a>\u3067\u305c\u3072\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\" <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cherry and Beet Salad with Cherry Mustard Dressing June 24, 2011 I should almost call this “red salad”! The beautiful red cherries and sliced beets were served with arugula and feta cheese together as a salad. The dressing was also made with pureed cherries. So it was fruity, but the little Dijon mustard gives a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-20551","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20551"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20551\/revisions"}],"predecessor-version":[{"id":21409,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20551\/revisions\/21409"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}