Free Recipe Cactus Salad (Ensalada De Nopalitos) 2

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Cactus Salad (Ensalada De Nopalitos) 2 Recipe

24 oz Sliced or diced
Prickly pear cactus
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
Dash of pepper

Cactus Salad (Ensalada De Nopalitos) 2 Preparation

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. 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 and fresh nopalitos. Walt From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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