Ensalada de nopalitos (cactus leaf salad)

Yield: 6 servings

Measure 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);
\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
\N \N ;chopped

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

Similar recipes