Serves: 4
Total Calories: 88
1. If using fresh cactus squares, cook quickly in a pan of boiling water to cover, 1 to 2 minutes, to retain the color and crispness and to remove some of the slippery coating. Drain well in cold running water. If using bottled cactus, simply drain through a strainer and rinse very well in cold running water and cut into 1/2-inch squares.
2. In a large bowl, mix the cooked cactus, tomatoes, onion, serrano chiles, and cilantro. Add the oil, vinegar, and salt. Toss to mix. Arrange the lettuce on a platter. Mound the salad on the lettuce, and scatter the cheese on top.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cactus Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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