JACKIE OLDEN'S CACTUS SALAD
FOR THE SALAD:
1 cup Nopalitos, chopped*
1/4 cup cilantro; chopped
2 whole avocados, peeled and cubed
1 cup canned garbanzo beans, drained
3 cloves whole garlic, chopped
4 green onions, chopped
1 small can ripe olives; sliced, drained
1/2 lb Monterey jack cheese, cubed
Salt and pepper to taste
FOR THE DRESSING:
1/2 cup oil
3 tbsp wine vinegar
1 tbsp Dijon mustard
dash Tabasco sauce (or dash other hot sauce)
salt and pepper taste
Mix all salad ingredients together and chill until serving.
Combine dressing ingredients, mix well, and pour over salad.
*Cactus leaves, available in glass jars in Mexican food section of supermarkets
Servings: 6
Source: San Diego Union Food Section, March 23, 1994
FOR THE SALAD:
1 cup Nopalitos, chopped*
1/4 cup cilantro; chopped
2 whole avocados, peeled and cubed
1 cup canned garbanzo beans, drained
3 cloves whole garlic, chopped
4 green onions, chopped
1 small can ripe olives; sliced, drained
1/2 lb Monterey jack cheese, cubed
Salt and pepper to taste
FOR THE DRESSING:
1/2 cup oil
3 tbsp wine vinegar
1 tbsp Dijon mustard
dash Tabasco sauce (or dash other hot sauce)
salt and pepper taste
Mix all salad ingredients together and chill until serving.
Combine dressing ingredients, mix well, and pour over salad.
*Cactus leaves, available in glass jars in Mexican food section of supermarkets
Servings: 6
Source: San Diego Union Food Section, March 23, 1994
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