Joanies Cactus Salad Recipes

SOUTHWESTERN CACTUS SALAD

Southwestern Cactus Salad image

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

Ingredients

1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
½ cup diced onion
5 jalapeno peppers, seeded and minced
½ cup fresh cilantro leaves
2 lemons
½ teaspoon garlic salt

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

SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD (SWEET TOMATOES)

Souplantation's Joan's Broccoli Madness Salad (Sweet Tomatoes) image

I had this at a chain salad bar style restaurant in FL called Sweet Tomatoes and found it online. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked bacon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do.

Provided by Oolala

Categories Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch broccoli, uncooked, washed, cut into florets
1/2 cup cooked bacon, crumbled
1/2 cup cashews
1/3 cup raisins
1/4 cup red onion, chopped
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Steps:

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
Serve on chilled salad dishes.

CACTUS SALAD

Cactus Salad image

Provided by Food Network

Categories side-dish

Time 3h10m

Number Of Ingredients 17

Ingredients

1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

Steps:

Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

JOANIE'S CACTUS SALAD

Joanie's Cactus Salad image

This recipe from Josie Slonaker of Corpus Christi was judged Best of Show at the Texas Prickly Pear Council's 1992 festival cookoff. It appears in Cookin' with Cactus.

Provided by Molly53

Categories Vegetable

Time 2h

Yield 10 Cups

Number Of Ingredients 9

Ingredients

3 large tomatoes, diced
1 large red onions or 1 large sweet onion, diced
4 large nopalitos cactus pieces, with thorns and eyes removed,diced
2 cloves garlic, chopped
1 -2 serrano pepper, chopped
1/2 bunch fresh cilantro, chopped
2 (15 ounce) cans ranch style beans, drained
1 (16 ounce) bottle Catalina dressing (sweet, red French salad dressing)
1 (14 1/2 ounce) bag nacho cheese flavored tortilla chips

Steps:

Combine all ingredients except chips, and chill at least 2 hours.
To serve, place salad in a large bowl set on a platter, and arrange chips around bowl.
Use chips to scoop up salad.

Nutrition Facts : Calories 518.7, Fat 32, SaturatedFat 4.3, Sodium 1253.2, Carbohydrate 50.7, Fiber 6.5, Sugar 15.4, Protein 8.7

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