Ensalada de Nopalitos Cactus Salad Recipe

1      Reviews by:    Edith Anderson   Ensalada de Nopalitos Cactus Salad Recipe uses nopales, red onion, tomato, ripe olives and cilantro drizzled with oil and vinegar dressing to create a very delicious and tasty salad. Food Category:    Salads Cuisine Origin:    Mexican    Servings:4 Calories per Serving:428 Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   55 Minutes Total Time:   1 Hour 7 Minutes

INGREDIENTS

• 2 to 3 cups fresbly prepared nopales or 1 jar (16 to 20 oz) nopales
• 1 small red onion, thinly sliced and separated into rings
• 3 tomatoes, chopped
• 1 can (4 1/4 oz) sliced ripe olives, drained
• 2 tablespoons cilantro leaves, chopped
• 1/3 cup Oil and Vinegar Dressing (search recipes)

DIRECTIONS

• Preparing Nopales: Some species of nopales are spineless; if you get the thorny kind, you'll have to scrape the spines from the sides and edges (use tongs to handle; the spines are nasty). Leave as much of the green skin as possible. Cut into small pieces and cook until tender in well-salted water.
• Cooked nopales may have a slippery quality somewhat like okra, but there are several ways to minimize this. One method is to rinse the cooked nopales, drain them in a colander, cover with a damp towel to keep them from drying out, and let them stand for about 30 minutes.
• Mix together nopales, onion, tomatoes, olives, and cilantro. Toss with Oil and Vinegar Dressing, and serve.

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