Salad De Colores 44 Recipes

ENSALADA DE NOPALES- MEXICAN CACTUS SALAD RECIPE

Steps:

• For the pre-cut cactus (nopalitos), start by rinsing the cactus under cold water. You'll see that there is some slime in the cactus. This happens once a cactus paddle has been cut and the liquid from the inside releases. If using Fresh Cactus paddles, carefully remove the thorns but still keeping most of the dark green skin in tact. Then dice the cactus paddles and rinse with cold water.After rinsing, place the cactus in a large pot of water along with Salt, Onion Powder, and some cilantro stems for flavor.
• Boil for about 15 minutes or until the nopales are somewhat soft, but still have some crunch to them. Drain and rinse the cooked cactus again under cold water, then place in bowl to make the cactus salad.
• Dice and chop tomatoes, half of a white or red onion, some cilantro, and jalapeno if you want it spicy.
• In a medium bowl, mix everything with the boiled and rinsed nopales (cactus). I also like to add squeezed lime for some acidity and add salt to taste. Taste the salad and see if more salt or lime is needed. Store the cactus salad in the refrigerator until ready to serve or keep for up to 3 days refrigerated.

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Steps:

• Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
• Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

SALAD DE COLORES

Steps:

• In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.