Spinach salad with cactus & hot chiles

8 servings

Ingredients

Quantity Ingredient
2 eaches Dried red Anaheim chiles, seeded & stemmed
1 tablespoon Olive oil
1 bunch Fresh spinach, rinsed & stemmed
¼ pounds Watercress, rinsed & stemmed
1 each Red onion, thinly sliced
½ each Avocado, peeled, pitted & sliced
2 teaspoons Lime juice
1 cup Cauliflower florets, thinly sliced
10 eaches Cherry tomatoes, halved
1 each Jar nopalitos, 14.5 oz, drained & diced*
3 tablespoons Olive oil
3 tablespoons Lime juice
⅓ cup White wine vinegar
2 tablespoons Balsamic vinegar
1 tablespoon Tamari
3 eaches Garlic cloves, minced
¼ cup Cilantro, chopped

Directions

CILANTRO VINAIGRETTE

Cut chiles into strips with scissors & saute in oil for 2 to 3 minutes over medium-high heat. Stir constantly to avoid burning.

Remove & drain on paper towels. Reserve the flavoured oil for the vinaigrette.

Toss spinach & watercress together in a large serving bowl. Layer remaining salad ingredients & top with chiles.

VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl & stir in the reserved oil that was used to cook the chiles. Pour over prepared salad & serve.

*Nopalitos are the green pads of the prickly pear cactus. Found in Mexican or Spanish style supermarkets. Well worth looking for, they also make a great side dish in their own right.

"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95

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