Recipe - Cactus Salad (Ensalada De Nopalitos)

2 Jars (11oz) cut or sliced up or
minced cactus in water;
drained
2 md Tomatoes; coarsely
chopped
1 small Onion; chopped
2 tablespoon Snipped fresh cilantro
3 tablespoon Vegetable oil
4 teaspoon White wine vinegar
One fourth teaspoon Salt
One fourth teaspoon Dried oregano leaves
1 ds Pepper

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
crisptender, 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."

MMRECIPES@IDISCOVER.NET

MEALMASTER RECIPES LIST SERVER

MMRECIPES DIGEST V3 #113

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.