Spinach Salad With Cactus & Hot Chiles Recipe

Mexican Recipes To-Go

Mexican Salad Recipes

Ingredients:

2 each dried red anaheim chiles, - seeded, & stemmed
1 tbsp olive oil
1 bunch fresh spinach, rinsed & - stemmed
1/4 lb watercress, rinsed & stemmed
1 each red onion, thinly sliced
1/2 each avocado, peeled, pitted & - sliced
2 tsp lime juice
1 cup cauliflower florets, thinly - slice, d
10 each cherry tomatoes, halved
1 each jar nopalitos, 14.5 oz, - drained &, diced*

CILANTRO VINAIGRETTE

3 tbsp olive oil
3 tbsp lime juice
1/3 cup white wine vinegar
2 tbsp balsamic vinegar
1 tbsp tamari
3 each garlic cloves, minced
1/4 cup cilantro, chopped

Instructions:

Cut chiles into strips with scissors & saute in oil for 2 to 3
minutes over medium-high heat. Stir constantly to avoid burning.
Remove & drain on paper towels. Reserve the flavoured oil for the
vinaigrette.

Toss spinach & watercress together in a large serving bowl. Layer
remaining salad ingredients & top with chiles.

VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl &
stir in the reserved oil that was used to cook the chiles. Pour over
prepared salad & serve.

*Nopalitos are the green pads of the prickly pear cactus. Found in
Mexican or Spanish style supermarkets. Well worth looking for, they
also make a great side dish in their own right.

"Vegetarian Gourmet" Spring, 1995

Servings: 8

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Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

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