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Cactus Salad
Cactus Salad (Ensalada De Nopalitos)
- 24 oz Sliced or diced Prickly pear cactus
- 3 T Vegetable oil
- 4 ts White wine vinegar
- 2 md Tomatoes, coarsely chopped
- 1/4 ts Salt
- 1 sm Onion, chopped
- 1/4 ts Dried oregano leaves
- 2 T Snipped fresh cilantro
- Dash of pepper
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.
Melana Hiatt