{"id":30224,"date":"2013-08-27T17:29:39","date_gmt":"2013-08-27T21:29:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30224"},"modified":"2013-08-27T17:32:05","modified_gmt":"2013-08-27T21:32:05","slug":"blueberry-salad-pita-sandwich-vegan%e3%83%96%e3%83%ab%e3%83%bc%e3%81%b9%e3%82%8a%e3%83%bc%e3%82%b5%e3%83%a9%e3%83%80%e5%85%a5%e3%82%8a%e3%83%94%e3%82%bf%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30224&lang=en","title":{"rendered":"Blueberry Salad Pita Sandwich – vegan
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\"81\"<\/a><\/p>\n

Blueberry Salad Pita Sandwich – vegan<\/strong><\/p>\n

I love blueberries. Okay, I confess blueberries are probably my favorite berries of all! They taste so good fresh that I almost feel sad when they are found in baked goods. I always keep a pint of blueberries in our fridge and I just grab a handful when I want a snack. Last weekend I wanted to make a pita sandwich with my homemade spinach pita bread and the idea of stuffing lots of fresh blueberries in the pita bread made me so excited. You don’t need any heavy ingredient like mayo for this sandwich. This sandwich screams FRESH when you have your first bite.<\/p>\n

Blueberry Salad Pita Sandwich: pita bread (I used homemade spinach pita bread), spinach, sliced avocado, blueberry salad (fresh blueberries, grapefruit, sliced red onion, chopped mint, chopped parsley, mustard dressing (Dijon mustard, white vinegar, sugar, salt, pepper))<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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

Blueberry Salad Pita Sandwich – vegan I love blueberries. Okay, I confess blueberries are probably my favorite berries of all! They taste so good fresh that I almost feel sad when they are found in baked goods. I always keep a pint of blueberries in our fridge and I just grab a handful when I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,28],"tags":[],"class_list":["post-30224","post","type-post","status-publish","format-standard","hentry","category-sandwich","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30224","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=30224"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30224\/revisions"}],"predecessor-version":[{"id":30234,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30224\/revisions\/30234"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}