Yield: 6 servings
|3 tablespoons||Olive oil|
|1 tablespoon||Vinegar, white wine|
|⅛ teaspoon||Black pepper; freshly ground|
|¼ teaspoon||Dry mustard|
|20 ounces||Nopalitos (cactus leaves);|
|\N \N||;diced, drained and rinsed|
|\N \N||;gently in cold water|
|3 mediums||Tomatoes; peeled, seeded and|
|\N \N||;coarsely chopped|
|¼ cup||Onion; finely chopped|
|1 tablespoon||Coriander, fresh; coarsely|
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.
82 of 108
Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-17-94