Makes 6 servings
|1||jar (16 to 20 ounces) water-packed nopalitos|
|3||medium tomatoes, blanched, peeled, seeded and chopped*|
|3||tablespoons diced white onion|
|Salt to taste|
|3||tablespoons oil and vinegar salad dressing|
|1||tablespoon chopped fresh cilantro leaves|
*To blanch tomatoes, using a small, sharp knife, cut and "x" in the bottom of each tomato (not the stem end). Briefly plunge the tomatoes into a large pot of boiling water, just long enough to loosen the skins, about 30 seconds. When cool enough to handle, peel the skins. To seed the tomatoes, cut the tomatoes in half crosswise (not lengthwise). Holding a tomato half in the palm of one hand, gently squeeze the seeds out, using the tip of a small knife to scrape out any stubborn seeds.
- Rinse nopalitos in cold water and drain.
- Combine nopalitos, tomatoes and onion in serving bowl. Season with salt. Add dressing; toss gently to coat. Garnish with cilantro.
|Serving Size:||1-1/2 cups|
|Calories from Fat||56 %|
|Total Fat||4 g|
|Saturated Fat||<1 g|
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