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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 2 jar (11-ounce) sliced or possibly diced cactus in water liquid removed
- 2 med Tomatoes, coarsely minced
- 1 sm Onion, minced
- 2 Tbsp. Snipped fresh cilantro
- 3 Tbsp. Vegetable oil
- 4 tsp White wine vinegar
- 1/4 tsp Salt
- 1/4 tsp Dry oregano leaves
- 1 dsh Pepper
Method
- This is from "Betty Crocker's New International Cookbook".
- According to the recipe, "No salad is more characteristic of Mexico than Cactus Salad.
- Nopal, or possibly prickly pear cactus paddles, are fleshy little wedges which are delicious tossed with a vinaigrette.
- The dressing below features aromatic cilantro.
- Place cactus, tomatoes, onion and cilantro in glass or possibly plastic bowl.
- Shake remaining ingredients in tightly covered jar.
- Pour over vegetables; toss.
- Cover and chill at least 4 hrs.
- Serve on lettuce leaves if you like.
- 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 possibly served tender and warm, as a cooked vegetable.
- Their little spines must be removed before cooking.
- Look in specialty stores featuring Mexican groceries for cans of cooked nopalitos."
