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By: G G.
| Description: | ||
| Time: | 45 min (10 min to prepare, 35 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 cup cleaned and finely chopped cactus leaf or 1 (14oz) jar cactus, drained and rinsed 1 each small white onion, cut into thin wedges 1 each serrano chile, finely chopped 3 tablespoon cider vinegar, Pinch of salt, optional 1 each small head of romaine lettuce, shredded 1 each tomato, finely chopped 2 each radishes, thinly sliced 2 tablespoon chopped fresh cilantro, Crumbled queso fresco or shredded mozzarella cheese as garnish, optional |
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| Directions: | ||
| In a medium bowl, mix cactus, onion, chile and vinegar. Add salt, if desired. Let stand 15 to 30 minutes. Place lettuce on a platter. Top with marinated cactus mixture, tomato, radishes and cilantro. Garnish with queso fresco or mozzarella cheese, if desired. Serve. | ||
| Notes: | ||
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