Spinach salad with cactus & hot chiles
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Dried red Anaheim chiles, seeded & stemmed |
| 1 | tablespoon | Olive oil |
| 1 | bunch | Fresh spinach, rinsed & stemmed |
| ¼ | pounds | Watercress, rinsed & stemmed |
| 1 | each | Red onion, thinly sliced |
| ½ | each | Avocado, peeled, pitted & sliced |
| 2 | teaspoons | Lime juice |
| 1 | cup | Cauliflower florets, thinly sliced |
| 10 | eaches | Cherry tomatoes, halved |
| 1 | each | Jar nopalitos, 14.5 oz, drained & diced* |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Lime juice |
| ⅓ | cup | White wine vinegar |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Tamari |
| 3 | eaches | Garlic cloves, minced |
| ¼ | cup | Cilantro, chopped |
Directions
CILANTRO VINAIGRETTE
Cut chiles into strips with scissors & saute in oil for 2 to 3 minutes over medium-high heat. Stir constantly to avoid burning.
Remove & drain on paper towels. Reserve the flavoured oil for the vinaigrette.
Toss spinach & watercress together in a large serving bowl. Layer remaining salad ingredients & top with chiles.
VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl & stir in the reserved oil that was used to cook the chiles. Pour over prepared salad & serve.
*Nopalitos are the green pads of the prickly pear cactus. Found in Mexican or Spanish style supermarkets. Well worth looking for, they also make a great side dish in their own right.
"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95