| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Salads, New mex, Mexican |
4 |
Servings |
INGREDIENTS
| 24 |
oz |
Sliced or diced |
|
|
Prickly pear cactus |
| 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 |
|
|
Dash of pepper |
INSTRUCTIONS
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 prickly pear cactus paddles, are fleshy little wedges that are
delicious tossed with a vinaigrette. The dressing above features aromatic
cilantro.
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 and fresh nopalitos." Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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