Cactus Salad (Ensalada De Nopalitos)
INGREDIENTS:
2 Jars (11-oz) sliced or
-diced cactus in water;
-drained
2 md Tomatoes; coarsely
-chopped
1 sm Onion; chopped
2 tb Snipped fresh cilantro
3 tb Vegetable oil
4 ts White wine vinegar
1/4 ts Salt
1/4 ts Dried oregano leaves
1 ds Pepper
2 Jars (11-oz) sliced or
-diced cactus in water;
-drained
2 md Tomatoes; coarsely
-chopped
1 sm Onion; chopped
2 tb Snipped fresh cilantro
3 tb Vegetable oil
4 ts White wine vinegar
1/4 ts Salt
1/4 ts Dried oregano leaves
1 ds Pepper
Place cactus, tomatoes, onion and cilantro in glass or plastic bowl. Shake remaining ingredients in tightly covered jar. Pour over vegetables; toss. Cover and refrigerate at least 4 hours. Serve on lettuce leaves if desired. 6 servings.
NOPALES: The recipe states, "These cacti are not so viciously spined as many others. The paddles (leaves) are the edible portion, a great favorite in Mexican cooking. Called nopalitos, they are boiled and eaten crisp-tender, dressed in salads, or served tender and hot, as a cooked vegetable. Their little spines must be removed before cooking. Look in specialty stores featuring Mexican groceries for cans of cooked nopalitos."
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