Cactus Salad
Source of Recipe
Pampered Chef
List of Ingredients
Dressing
1/4 cup white or cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 small garlic clove, pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Salad
1 jar (30 ounces) nopales, drained, rinsed and chopped
1/2 cup red onion, chopped
1 can (11 ounces) sweet kernel corn, drained
2 plum tomatoes, seeded and diced
1 small jalapeno or serano pepper, seeded and finely chopped
1/4 cup fresh cilantro, snipped
Recipe
For the dressing, in Small Batter Bowl, combine vinegar, olive oil, sugar, garlic pressed with Garlic Press, cumin, oregano, mustard and salt. Whisk using Stainless Steel Whisk; set aside.
For the salad, drain & rinse the nopales in the large colander of the 4-Piece Colander & Bowl Set. Chop the nopales & red onion using the Food Chopper; transfer to large bowl using Handy Scraper. Drain corn using small colander; add to bowl. Core tomato using The Corer. Chop tomato and jalapeno pepper using Chefs Knife. Cut cilantro using Kitchen Shears.
Add tomato, jalapeño and cilantro to large bowl. Drizzle dressing over top; mix well using Small Mix N Scraper. Serve immed. or cover with lid & store in the refrigerator until ready to serve. Yield: 4 c. (8 servings; 1/2 cup per serving)
Nutrients per serving: Calories 90, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 13 g, Protein 2 g, Sodium 150 mg, Fiber 3 g
Cooks Tip: Cactus, also known as nopales or prickly pear, is popular in Mexican dishes and can be found in the ethnic section of large grocery stores or in Hispanic grocery stores.
Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.
Our Handy Scraper makes it easy to transfer prepared ingredients from cutting boards to bowls or skillets.
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