Ensalada de nopalitos (cactus leaf salad)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Vinegar, white wine |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper; freshly ground |
| ¼ | teaspoon | Dry mustard |
| 20 | ounces | Nopalitos (cactus leaves); |
| ;diced, drained and rinsed | ||
| ;gently in cold water | ||
| 3 | mediums | Tomatoes; peeled, seeded and |
| ;coarsely chopped | ||
| ¼ | cup | Onion; finely chopped |
| 1 | tablespoon | Coriander, fresh; coarsely |
| ;chopped | ||
Directions
In a large mixing bowl, combine the oil, vinegar, salt, pepper and mustard, and beat them together with a spoon or whisk. Add the nopalitos, tomatoes, onions and coriander, and toss with a large spoon to coat them evenly with the dressing. Refrigerate until thoroughly chilled. Transfer to a salad or serving bowl and stir again before serving.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-17-94