CACTUS SALAD

Cactus Salad image

Number Of Ingredients 11

Previous Next

2 cups packaged fresh cactus squares, or bottled cactus, drained, rinsed, and cut into squares
..........Click the Edit tab and select this entry to learn more.
2 medium tomatoes, cut into wedges
2 tablespoons chopped white onions
1 to 2 , serrano chile kimmy, , finely chopped with seeds
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt, or to taste
6 Romaine lettuce leaves, coarsely shredded
2 tablespoons , crumbled queso, fresco (fresh Mexican cheese) or mild feta cheese

Steps:

1. If using fresh cactus squares, cook quickly in a pan of boiling water to cover, 1 to 2 minutes, to retain the color and crispness and to remove some of the slippery coating. Drain well in cold running water. If using bottled cactus, simply drain through a strainer and rinse very well in cold running water and cut into 1/2-inch squares. 2. In a large bowl, mix the cooked cactus, tomatoes, onion, serrano chiles, and cilantro. Add the oil, vinegar, and salt. Toss to mix. Arrange the lettuce on a platter. Mound the salad on the lettuce, and scatter the cheese on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves