Cactus Salad Ensalada De Nopalitos

Serving Size : 4
Ingredients

for prepare Cactus Salad Ensalada De Nopalitos

:

Amount	Measure	Ingredient - Preparation Method
24	ounces	sliced or diced
prickly pear cactus cactus salad ensalada de nopalitos
2	medium	tomatoes - coarsely chopped
1	small	onion - chopped
2	tablespoons	snipped fresh cilantro
3	tablespoons	vegetable oil
4	teaspoons	white wine vinegar
1/4	teaspoon	salt
1/4	teaspoon	dried oregano leaves
1	dash	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. 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

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