| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Salad |
6 |
Servings |
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 |
|
6 |
servings. |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 12:18:37 -0500
From: dbailey@ssi.parlorcity.com (David Bailey)
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 below 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.
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."
MM-RECIPES@IDISCOVER.NET
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MM-RECIPES DIGEST V3 #113
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