Sabra salad (prickly pear salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| One orange; juice of | ||
| One lemon; juice of | ||
| 1 | tablespoon | Walnut oil |
| ½ | teaspoon | Ground cardamom |
| 3 | Prickly pears | |
| 2 | Gala apples; cored & cut into, | |
| ; thin strips | ||
| 10 | Dates; chopped | |
| 1 | Red bell pepper; seeded, cut into | |
| ; strips | ||
| 2 | tablespoons | Kirsch* |
Directions
In a large bowl, whisk together orange and lemon juices, walnut oil, and cardamom. Peel the prickly pears, removing the roots and horns. Slice and add to bowl. Add apples, dates, and red pepper. Sprinkle with kirsch and toss well.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
NOTES : *kirsch: A clear cherry brandy available where liqueurs are sold.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.