Mexican Cactus Salad
Not quite as prickly as a real cactus, this Mexican salad will definitely spice up your meal. If you'd like to try an easy meal from south of the border inside your own home, this is a great option.
Ingredients
- 1/2 teaspoon(s) salt, or to taste; for Dressing
- 1/4 teaspoon(s) pepper; for Dressing
- 1/2 teaspoon(s) dry mustard; for Dressing
- 1/4 cup(s) vinegar; for Dressing
- 1/2 cup(s) oil; for Dressing
- 1/4 teaspoon(s) Mexican oregano; for Dressing
- 1/2 cup(s) sour cream; for Dressing
- 1 small yellow onion, halved and cut into strips; for Salad
- 24 tablespoon(s) canned nopal cactus, chopped; for Salad
- 1 (3 oz.) jar pimentos, rinsed, or 2 bell peppers, diced; for Salad
- 16 ounce(s) jicama, chopped; for Salad
Instructions
- Whisk or blend dressing ingredients vigorously to combine.
- Adjust seasonings to taste.
- Place the onions in a colander.
- Pour about 1 quart boiling water over them.
- This removes the raw taste and leaves the onions crisp.
- Rinse immediately with cold water and let stand.
- Toss together the onions, cactus, pimentos or red bell peppers and jicama.
- Toss the dressing and salad together just prior to serving.
Nutrition
Calories: 1388.84kcalCarbohydrates: 44.86gProtein: 4.93gFat: 130.73gSaturated Fat: 26.64gCholesterol: 67.85mgSodium: 8224.91mgFiber: 10.64gSugar: 18.01g
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