Spinach salad with cactus & hot chiles
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Spinach salad with cactus & hot chiles
  Spinach    Salad    Chiles    Mexican    Side dish    Vegetables  
Last updated 6/12/2012 1:02:48 AM. Recipe ID 26446. Report a problem with this recipe.
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      Title: Spinach salad with cactus & hot chiles
 Categories: Salads, Mexican, Side dish, Vegetables
      Yield: 8 Servings
 
      2 ea Dried red Anaheim chiles,
           -- seeded & stemmed
      1 tb Olive oil
      1 bn Fresh spinach, rinsed &
           -- stemmed
    1/4 lb Watercress, rinsed & stemmed
      1 ea Red onion, thinly sliced
    1/2 ea Avocado, peeled, pitted &
           -- sliced
      2 ts Lime juice
      1 c  Cauliflower florets, thinly
           -- sliced
     10 ea Cherry tomatoes, halved
      1 ea Jar nopalitos, 14.5 oz,
           -- drained & diced*

MMMMM--------------------CILANTRO VINAIGRETTE-------------------------
      3 tb Olive oil
      3 tb Lime juice
    1/3 c  White wine vinegar
      2 tb Balsamic vinegar
      1 tb Tamari
      3 ea Garlic cloves, minced
    1/4 c  Cilantro, chopped
 
  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
 




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Recipe ID 26446 (Apr 03, 2005)

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