Copycat Recipes




Another Pointe's Nopales Salad With Roasted Corn And Feta Cheese
Serving Size: 3

Ingredients:


Cooking Directions:
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2 cups cactus pad (nopales) -- rinsed, julienned
1/2 medium red onion -- julienned
1 tablespoon chopped cilantro
2 medium tomatoes -- diced
1/2 cup roasted corn
1 jalapeƱo -- minced, (optional)
1/4 cup red wine vinegar
Juice of 1 lime
1 cup olive oil
Salt -- to taste
Freshly-ground balck pepper -- to taste
Feta cheese crumbles -- to garnish

If using fresh nopales, steam or blanch, then cool and cut into julienne.
If using nopales from a jar, rinse to remove the slippery coating.

In a mixing bowl, combine vinegar and lime juice, then whisk in olive oil.
Toss dressing with onion, cilantro, tomatoes and corn. Finally, add
nopales, toss together well and season to taste. Place in a serving dish
and garnish with crumbles of feta cheese.

This recipe yields 3 to 4 servings.




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