Cactus Salad
Canned cactus strips are available at most large grocery stores today, although you can substitute any vegetable such as broccoli or cauliflower.
INGREDIENTS | SERVES 6
2 cups canned cactus strips
1½ cups red tomatoes, chopped
⅓ cup pitted black olives, halved
2 tablespoons fresh cilantro
⅓ cup red radishes, diced
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon garlic salt
1 teaspoon white pepper, ground
½ teaspoon cayenne pepper
Mixed greens
Drain off the water from the cactus strips. Combine cactus, tomatoes, olives, cilantro, and radishes in a large mixing bowl.
In a small container with a cover, mix the olive oil, vinegar, garlic salt, white pepper, and cayenne pepper; shake well to mix.
Pour the dressing over the vegetables and toss until well mixed. Chill for at least 30 minutes before serving. Serve over a bed of mixed greens.
PER SERVING
Calories:
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Fiber:
Carbohydrate:
What about the Stickers?
For those of us in northern climates, the idea of eating cactus is, well, terrifying. However, it really is quite juicy and flavorful. Many people in the south-western United States will simply pick their own backyard cactus. The canned variety is much mushier and loses some of its flavor but is a good place to start for those new to this delicacy.
