Cactus Salad (Ensalada De Nopalitos)

Recipe Ingredients

24 oz	681g	Sliced or diced
		Prickly pear cactus
2		Tomatoes - coarsely chopped (medium)
1		Onion - chopped (small)
2 tablespoons	30ml	Snipped fresh cilantro
3 tablespoons	45ml	Vegetable oil
4 teaspoons	20ml	White wine vinegar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried oregano leaves
1		Pepper

Recipe 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.

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

Source:
Nuevo Leon

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