Try something different today with our Cactus Salad Recipe. The extra zing you taste in our Cactus Salad Recipe comes from chopped serrano chilies.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Zesty Italian Dressing, divided
8 medium cactus paddles, spines removed, cut into strips (about 6 cups)
2 plum tomatoes, seeded, chopped
1/2 cup chopped onions
1 serrano chile, seeded, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 cups cactus strips; cook 4 min. or until crisp-tender, stirring occasionally. Remove to large bowl. Repeat with 1 Tbsp. of the remaining dressing and remaining cactus strips. Cool completely.
Add remaining dressing and all other remaining ingredients; mix lightly.
Cactus can be purchased already cleaned (spines removed) and cut into strips. Look for it in the produce section of your local Mexican grocery store.
Salad can be made ahead of time. Prepare as directed except do not add cheese. Refrigerate up to 8 hours. Toss with cheese just before serving.
Add 1/4 tsp. crushed dried Mexican oregano along with the tomatoes.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.