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Cactus Saladmexican, salads 24 oz sliced or diced 1 prickly pear cactus 2 medium tomatoes, coarsely chopped 1 small onion, chopped 2 tablespoon snipped fresh cilantro 3 tablespoon vegetable oil 4 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon dried oregano leaves 1 dash of pepper This is from "Betty Crocker's New International Cookbook". According to the recipe, "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. 6 servings. NOPALES: The recipe states, "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." Walt
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