| 1 | This is from "betty crocker"s new international cookbook". |
| 2 | According to the recipe, "no salad is more characteristic of mexico than cactus salad. |
| 3 | Nopal, or prickly pear cactus paddles, are fleshy little wedges that are delicious tossed with a vinaigrette. |
| 4 | The dressing above features aromatic cilantro. |
| 5 | Place cactus, tomatoes, onion and cilantro in glass or plastic bowl. |
| 6 | Shake remaining ingredients in tightly covered jar. |
| 7 | Pour over vegetables; toss. |
| 8 | Cover and refrigerate at least 4 hours. |
| 9 | Serve on lettuce leaves if desired. |
| 10 | 6 servings. |
| 11 | Nopales: the recipe states, "these cacti are not so viciously spined as many others. |
| 12 | The paddles (leaves) are the edible portion, a great favorite in mexican cooking. |
| 13 | Called nopalitos, they are boiled and eaten crisp-tender, dressed in salads, or served tender and hot, as a cooked vegetable. |
| 14 | Their little spines must be removed before cooking. |
| 15 | Look in specialty stores featuring mexican groceries for cans and fresh nopalitos." wal |
