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Drinks and Coctails Recipes

  Added: Jul 09, 2010  •  Visited (267)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cactus Leaf Salad
(Ensalada De Nopalitos)
Mexico's most characteristic salad, 'ensalada de nopalitos', is made with the tender, fleshy, flat, oval green leaves or paddles of the prickly pear cactus, which are called nopales or nopalitos when chopped.

What You Need:
  • 2 cups chopped freshly cooked or canned nopalitos, drained and rinsed
  • 2 cups chopped tomatoes
  • ˝ cup chopped onion
  • ˝ teaspoon minced chili peppers
  • 3 tablespoons olive or salad oil
  • 1 tablespoon wine vinegar
  • ˝ teaspoon dried oregano
  • Salt, pepper to taste
  • 3 tablespoons chopped fresh coriander or parsley

  • How To Cook:
    1. Combine nopalitos, tomatoes, and onion in a medium bowl.

    2. Mix remaining ingredients, except coriander, and pour over salad; toss.

    3. Garnish with coriander or parsley.

    PREPARE FRESH NOPALES:
    1. Carefully remove the eyes with a sharp-pointed knife.

    2. Wash and cut into small cubes.

    3. Cook in a little salted water until tender, about 7 minutes.

    4. Drain well. Rinse in cold water.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Condiments » Oil
    Dish » Salads

     





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