Tender Cactus Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 medium fresh cactus paddles, cleaned
5 plum tomatoes, diced
8 oz. queso panela, crumbled (about 1 1/4 C.)
1/2 C. chopped onion
1/4 C. chopped fresh cilantro
1 1/2 t. oregano
1 t. salt
1/2 t. ground black pepper
6 T. fresh lime juice
* quinoa
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Directions: |
Directions:Cut cactus paddles into 3/4" pieces. Rinse 2 or 3 times under running water. Place cactus and water to cover in medium saucepan. Bring to boil.Reduce heat to low, simmer, uncovered 20-25 minutes or until tender-crisp. Drain. Cool slightly.
Place cactus in large bowl. Add tomatoes, cheese, onion, cilantro, oregano, salt and pepper; toss lightly. Add lime juice, toss to coat evenly. Cover.
Refrigerate at least 1 hour to blend flavors. |
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Number Of
Servings: |
Number Of
Servings:8 - 1 C. servings |
Personal
Notes: |
Personal
Notes: This recipe came from a Heart Health seminar at Texoma Medical Center, Feb.. 2016. It was incredibly good, and I had always wondered what in the world people bought cactus paddles for when I'd seen them in grocery stores! I talked to the chef, and he said he'd added cooked quinoa to "stretch" the recipe - so I did the same. I cooked 1 C. of quinoa (about 3 C. cooked) and added it all to the recipe. Also, I cooked the cactus to tender-crisp in about 5-10 minutes - way less than the recipe states.....
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