CACTUS, ZUCCHINI AND RED PEPPER SALAD

Cactus, Zucchini and Red Pepper Salad image

Make your next party the talk of the town by serving this colorful salad of cactus, zucchini and red pepper tossed with a cilantro vinaigrette.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 clove garlic, finely chopped
1/8 teaspoon freshly ground pepper
8 cups water
1 tablespoon salt
1/2 lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces
2 small zucchini, thinly sliced
1 medium red bell pepper, cut into 1/4-inch strips

Steps:

To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 175, Carbohydrate 4 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg