CACTUS SALAD
Steps:
- Gather the ingredients.
- Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
- In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
- Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
- Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.
Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
ENSALADA DE NAPALITOS: CACTUS SHOOT SALAD
Provided by Aarón Sánchez
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water.
- Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads.
- In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper.
ISRAELI COUSCOUS AND TUNA SALAD
Steps:
- Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
- Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
CACTUS SALAD WITH TUNA
Number Of Ingredients 11
Steps:
- In a large bowl, put all of the ingredients, except the eggs and cheese. Toss well to mix. Taste for salt. Divide the salad among 4 serving plates. Garnish each salad equally with the egg wedges, and sprinkle with cheese. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SOUTHWESTERN CACTUS SALAD
A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!
Provided by Lupe Burke
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g
CAVATAPPI PASTA SALAD WITH TUNA AND OLIVES
This is a great macaroni salad with cavatappi pasta I started making a few years back and is now requested at every event I attend. So simple, yet delicious!
Provided by karabear8317
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
- Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 772.9 calories, Carbohydrate 46.8 g, Cholesterol 45.1 mg, Fat 53.3 g, Fiber 3.1 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 823.1 mg, Sugar 1.2 g
CHOPPED SALAD WITH TUNA
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
- Add the remaining ingredients to the bowl, and toss well to combine.
CAULIFLOWER AND TUNA SALAD
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil. For the best results give the cauliflower lots of time to marinate.
Provided by Martha Rose Shulman
Categories dinner, easy, salads and dressings
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.
- In a large bowl, break up the tuna fish and add the cauliflower.
- In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 2 grams
GARDEN TUNA SALAD
Categories Salad Fish Pasta Tomato Vegetable Picnic Kid-Friendly Quick & Easy Lunch Tuna Cucumber Summer Winter Healthy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in large bowl. Mix in pasta. Add dressing and dill and blend well. Season salad to taste with salt and pepper. (Salad can be prepared 2 hours ahead. Cover and refrigerate.) Adjust salad with more dressing if desired and serve.
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