Nopales Salad

Ingredients

  • 1⁄4 lb. queso fresco or mild feta cheese, crumbled
  • 6 inner leaves from 1 head romaine lettuce
  • 4 to 5 Tbs. finely minced fresh cilantro
  • 5 green onions, white and light green portions, thinly sliced
  • 3⁄4 lb. ripe tomatoes, diced
  • Pinch of sugar
  • 1/8 tsp. sea salt
  • + 10 more ingredients
    • 2 Tbs. canola oil
    • 2 Tbs. cider vinegar
    • 1⁄8 tsp. Dijon mustard
    • 1 tsp. dried oregano, preferably Mexican
    • Sea salt, to taste
    • 2 jalapeño or serrano chilies, thinly sliced crosswise
    • ¼ cup finely chopped white onion
    • 1 lb. nopales (3 or 4), cleaned and cut into 1⁄4-inch pieces
    • 3 garlic cloves, finely chopped
    • 2 Tbs. canola oil

In a large, heavy fry pan or wide saucepan over medium heat, warm the oil. Add the garlic and fry for several seconds until fragrant. Stir in the nopales, onion and chilies, cover and cook, stirring occasionally, until the cactus is almost tender, about 15 minutes. The cactus will give off a stic...

View full recipe at SpringPad

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