CALIFORNIA CACTUS SALAD
This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.
Provided by Sharon123
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
- Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
- Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
- Yield: 4 servings.
Nutrition Facts : Calories 85.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 4.7, Sodium 145.7, Carbohydrate 11.9, Fiber 3.8, Sugar 3.6, Protein 3.6
CACTUS SALAD
Make and share this Cactus Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pare off edges of cactus paddles and slice into ¼ inch strips.
- Bring water, salt, and scallions to a boil.
- Drop in cactus strips and bring to boiling.
- Reduce heat and simmer until tender.
- Drain and rinse.
- Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
- Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.
Nutrition Facts : Calories 57.1, Fat 2.2, SaturatedFat 0.3, Sodium 1795.5, Carbohydrate 9.1, Fiber 2.1, Sugar 2.5, Protein 1.6
CACTUS SALAD
Steps:
- Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
- In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
SHRIMP AND CACTUS SALAD
This is a delicious cold salad that is a little different fron the usual fare. Cactus has lots of vitamins, so it's very healthy as well! You couls also multiply the servings by addig cold cooked pasta.
Provided by Sarah 11879
Categories Lactose Free
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.
Nutrition Facts : Calories 86.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 110.4, Sodium 273.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 12.1
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