Cactus salad

June 18, 2003

MAKES 8 (1/2-CUP) SERVINGS

1 (30-ounce) jar nopalitos (see Note)

1-1/3 cup chopped sweet onion

2 large tomatoes, seeded and chopped

1 (4-ounce) can chopped green chilies

1/4 cup chopped cilantro

Salt to taste

1/2 teaspoon pepper

1 tablespoon freshly squeezed lime juice

1/3 cup crumbled queso fresco (see Note)

Place nopalitos in a colander, rinse in cold water and drain well. Place drained cactus in a large bowl along with onion, tomatoes, green chilies, cilantro, salt, pepper and lime juice. Toss gently and refrigerate for 3 to 4 hours or overnight.

Just before serving, sprinkle with cheese.

Note: Nopalitos and queso fresco can be found at Hispanic markets and at some larger grocery chains. Nopalitos are cooked and canned strips of prickly pear cactus pad usually found in the canned vegetable section. Queso fresco is a fresh cow's milk cheese found in the dairy section.

Judi Edelstein, Northfield

Nutrition facts per serving: 71 calories, 1 g fat, 1 g saturated fat, 3 mg cholesterol, 14 g carbohydrates, 3 g protein, 513 mg sodium, 2 g fiber