---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cactus Salad (Ensalada De Nopalitos)
  Categories: Salads, New mex, Mexican
       Yield: 4 servings
  
      24 oz Sliced or diced                     3 T  Vegetable oil
            Prickly pear cactus                 4 ts White wine vinegar
       2 md Tomatoes, coarsely chopped        1/4 ts Salt
       1 sm Onion, chopped                    1/4 ts Dried oregano leaves
       2 T  Snipped fresh cilantro                   Dash of pepper
  
   This is from “Betty Crocker’s New International Cookbook”.  According to
   the recipe, “No salad is more characteristic of Mexico than Cactus Salad.
   Nopal, or prickly pear cactus paddles, are fleshy little wedges that are
   delicious tossed with a vinaigrette. The dressing above features aromatic
   cilantro.
         Place cactus, tomatoes, onion and cilantro in glass or plastic bowl.
   Shake remaining ingredients in tightly covered jar.  Pour over vegetables;
   toss.  Cover and refrigerate at least 4 hours.  Serve on lettuce leaves if
   desired.  6 servings.
   
   NOPALES:
   
         The recipe states, ”These cacti are not so viciously spined as many
   others.  The paddles (leaves) are the edible portion, a great favorite in
   Mexican cooking.  Called nopalitos, they are boiled and eaten crisp-tender,
   dressed in salads, or served tender and hot, as a cooked vegetable.  Their
   little spines must be removed before cooking.  Look in specialty stores
   featuring Mexican groceries for cans and fresh nopalitos." Walt
  
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