Spinach salad with crisp red chiles
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Spinach salad with crisp red chiles
  Spinach    Salad    Chiles    Mexican  
Last updated 6/12/2012 1:24:32 AM. Recipe ID 58118. Report a problem with this recipe.
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      Title: Spinach salad with crisp red chiles
 Categories: Mexican, Salads
      Yield: 8 Servings
      1 lb Spinach -- washed and dried
    1/4 lb Watercress -- washed and
      6 lg Anaheim chili peppers -- cut
    1/4 c  Olive oil
      1 lb Cactus or 15oz nopalitos --
      1 lg Red onion -- thinly sliced
      1 c  Radishes -- sliced
      1 lb Queso asadero -- cubed
      2 lg Avocados
    2/3 c  Cider vinegar
      1    Clove garlic -- pressed
      1 tb Soy sauce
    1/4 ts Pepper
  Discard spinach stems and any yellow or wilted leaves; wash spinach
  and pat dry. Wrap in paper towels, enclose in plastic bags, and
  refrigerate for at least 30 minutes or up to 2 days. Also discard
  tough watercress stems and yellow leaves; wash and crisp watercress
  as for spinach. With scissors, cut chiles crosswise ito thin strips;
  discard seeds amd stems. In a 10- to 12 inch frying pan, stir oil and
  chiles over low heat until chiles are crosp, 2 to 3minutes(watch
  closely to avoid burning). Lift chiles from oil; set aside. Save oil
  for dressing. If whole cactus pad has thorns or prickly hairs, hold
  pad with tongs and use a knife to scrape off thorns or hairs (wear
  gloves). Trim around edge of pad to remove skin and any thorn, then
  peel remaining pad if skin is tough. Cut into about 1/2 inch squares.
  In a 3 to 4 quart pan, bring about 8 cups water to a boil. Add fresh
  cactus, reduce heat, and simmer, uncovered, until cactus is barely
  tender when pierced, about 5 minutes. Drain and rinse well with
  water. (Cactus is mucilaginous, much like okra.) If using canned
  cactus,omit cooking. Tear spinach into bite-sized pieces; you should
  have 3 to 4 quarts. Place half the spinach in a large salad bowl. Top
  with half each of the watercress, onion, radishes, cactus,and cheese.
  Repeat layers. (At this point, you may cover and refrigerate for up
  to 4 hours.) To serve, pit, peel, and slice avocados. Arrange
  avocados and chiles over salad. Spoon dressing over salad and mix.
  CIDER DRESSING: Whisk together oil from chiles, cider vinegar,
  garlic, soy sauce, and pepper.

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Recipe ID 58118 (Apr 03, 2005)

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