Cactus Salad
Ensalada de Nopalitos

24 oz sliced or diced  
prickly pear cactus 
2 med. tomatoes, coarsely chopped
1 small onion, chopped
2 Tbsp  snipped fresh cilantro
3 Tbsp  vegetable oil
4 tsp white wine vinegar
1/4 tsp salt
1/4 tsp dried oregano leaves
Dash of pepper

"No salad is more characteristic 
of Mexico than Cactus Salad.  
Nopal, or prickly pear 
cactus paddles, 
are fleshy little wedges 
that are delicious
tossed with a vinaigrette.  
The dressing above 
features aromatic cilantro.


Place cactus, tomatoes, onion 
and cilantro in glass or plastic bowl.
Shake remaining ingredients 
in tightly covered jar.  
Pour over vegetables; toss.  
Cover and refrigerate 
at least 4 hours.  
Serve on lettuce leaves if
desired.  




NOPALES:

"These cacti are not so
viciously spined as many
others.  
The paddles (leaves) 
are the edible portion, 
a great favorite in
Mexican cooking.  
Called nopalitos, 
they are boiled and 
eaten crisp-tender,
dressed in salads, 
or served tender and hot, 
as a cooked vegetable.  
Their little spines must 
be removed before cooking.  
Look in specialty stores
featuring Mexican groceries 
for cans and fresh nopalitos."