Free Recipe Tender Cactus Salad
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Tender Cactus Salad Recipe
1 cn (28 ounce) of Nopalitos
-(Embasa Tender Cactus)
1 sm Onion; chopped
2 Tomatoes; peeled, diced and
-fried
1/4 c Cilantro; chopped
1/4 c Olive oil
1 Lemon ; juice of
3 tb Vinegar
2 ts Oregano
1 ds Salt and pepper
1/2 c Crushed Feta cheese
1 c Chopped pork rind
Tender Cactus Salad Preparation
I have only had canned nopalitos. MacFrugals (like Big Lots) had them for a dollar a 1 lb 12 ounce can (794 g to the english-units-impaired) last spring. The taste is quite reminiscent of okra or green beans, especially in the following salad from the Embasa can: Rinse and drain the cactus. Combine the cactus with the onion, tomato, cilantro, oil, lemon juice, vinegar, oregano, salt, pepper and cheese. Pour ingredients into a large salad bowl and sprinkle chopped pork rind over it. Garnish with tomato and cilantro adn serve. Add hot peppers if desired. This salad makes an excellent taco filling, too. I cannot vouch for the taco filling, but the salad accompanies a Mexican style meal very well. There are some opuntia growing in Ozark glades south of St. Louis, MO, but they are small. There are awesome (though a bit moth-eaten) ones on the road to Kula, Maui, Hawaii at about 1900 MSL. They would probably be a bit tough and would not do in the salad; the can label says it contains Tender Cactus Nopalitos! Posted to CHILE-HEADS DIGEST by George Nelson <70431.3065@compuserve.com> on Mar 25, 1998
Cooking Temperature:
Recipe Serves: 1
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