Spinach Salad With Cactus & Hot Chiles Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 each: Dried red Anaheim chiles,, seeded & stemmed
1 tbsp: Olive oil,
1 bunch: Fresh spinach, rinsed &, stemmed
1/4 lbs: 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, sliced
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp