Free Recipe Cactus Salad (Ensalada De Nopalitos)
Recipe Type: Free Salad Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Cactus Salad (Ensalada De Nopalitos) Recipe
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
Cactus Salad (Ensalada De Nopalitos) Preparation
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. 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 of cooked nopalitos. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #113 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, .
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