Cactus Salad

Dressing
1/4 cup white or cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 small garlic clove, pressed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 teaspoon salt

Salad
1 jar (30 ounces) nopales, drained, rinsed and chopped
1/2 cup red onion, chopped
1 can (11 ounces) sweet kernel corn, drained
2 plum tomatoes, seeded and diced
1 small jalape�o or serano pepper, seeded and finely chopped
1/4 cup fresh cilantro, snipped

For the dressing, in Small Batter Bowl, combine vinegar, olive oil, sugar, garlic pressed with Garlic Press, cumin, oregano, mustard and salt. Whisk using Stainless Steel Whisk; set aside.

For the salad, drain and rinse the nopales in the large colander of the 4-Piece Colander & Bowl Set. Chop the nopales and red onion using the Food Chopper; transfer to large bowl using Handy Scraper. Drain corn using small colander; add to bowl. Core tomato using The Corer(TM). Chop tomato and jalape�o pepper using Chef's Knife. Cut cilantro using Kitchen Shears.

Add tomato, jalape�o and cilantro to large bowl. Drizzle dressing over top; mix well using Small Mix 'N Scraper(R). Serve immediately or cover with lid and store in the refrigerator until ready to serve.

Yield: 4 cups (8 servings; � cup per serving)

Nutrients per serving: Calories 90, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 13 g, Protein 2 g, Sodium 150 mg, Fiber 3 g

Cook's Tip: Cactus, also known as nopales or prickly pear, is popular in Mexican dishes and can be found in the ethnic section of large grocery stores or in Hispanic grocery stores.

Wear plastic gloves when working with jalape�o peppers. The juice from the peppers can create a burning sensation on the skin.

Our Handy Scraper makes it easy to transfer prepared ingredients from cutting boards to bowls or skillets.

Source: Pampered Chef