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.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-17-94