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Ingredientes
- 2 jar (11-ounce) sliced or possibly diced cactus in water liquid removed
- 2 med Tomatoes, coarsely minced
- 1 sm Onion, minced
- 2 Tbsp. Snipped fresh cilantro
- 3 Tbsp. Vegetable oil
- 4 tsp White wine vinegar
- 1/4 tsp Salt
- 1/4 tsp Dry oregano leaves
- 1 dsh Pepper
Direcciones
- 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 possibly prickly pear cactus paddles, are fleshy little wedges which are delicious tossed with a vinaigrette. The dressing below features aromatic cilantro.
- Place cactus, tomatoes, onion and cilantro in glass or possibly plastic bowl. Shake remaining ingredients in tightly covered jar. Pour over vegetables; toss.
- Cover and chill at least 4 hrs. Serve on lettuce leaves if you like.
- 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 possibly served tender and warm, as a cooked vegetable. Their little spines must be removed before cooking. Look in specialty stores featuring Mexican groceries for cans of cooked nopalitos."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 72 | |
| Calories from Fat 61 | 85% |
| Total Fat 6.89g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 107mg | 3% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.43g | 1% |
| Protein 0.46g | 1% |
