4 cups diced Nopales, cooked until tender and rinsed under cold water 2 medium chopped red Tomatoes 1 chopped white Onion 3 tablespoons chopped Cilantro leaves 1 Serrano chile chopped Dressing 3 tablespoons canola Oil 4 teaspoons white Vinegar 1 Lime juiced 1/2 teaspoon dried Oregano 1/8 teaspoon Salt 1/8 teaspoon Pepper
1. Place nopales in a salad bowl.2. Add tomatoes, onions, chile and cilantro. 3. In second bowl, whisk together olive oil, white wine vinegar, oregano, lime juice, salt and pepper4. Pour dressing over nopales mixture and toss to blend well.5. Cover and refrigerate for 4 hours.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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