My mom makes this amazing nopalitos, a.k.a cactus, salad. She usually buys the fresh nopales at the farmer's market in Tijuana and cooks them herself. But if you don't have fresh nopales in your area--or you just don't want to cook them because I sure don't--you can use the jarred nopales (like I did). You can usually find the jarred cactus in the Mexican aisle of the grocery store. Also, try to use the real Mexican queso fresco. This is definitely one of my favorite summer dishes.
INGREDIENTS (Serves 4)
Salad
- 1 jar (15 oz.) doña Maria nopalitos, drained
- 2-3 Roma tomatoes, diced
- 1/2 med. sweet onion, diced
- 1/3 cup chopped cilantro
- 1 Serrano or jalapeno chiles, seeded and finely diced
- 1/4 cup crumbled Mexican queso fresco cheese or feta cheese
Dressing
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
DIRECTIONS
In a glass bowl, mix the first five ingredients together.
In a separate bowl, whisk together dressing ingredients and pour over salad, toss well to coat. Refrigerate salad 2 to 4 hours. Before serving, add the crumbled Mexican queso or feta cheese. This makes a great side dish, or serve it with tortilla chips and serve as an appetizer.
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