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Cactus Pad Salad With Fiery Jalapeno Dressing

native, salads

----CACTUS PAD SALAD----
3 oranges
6 large cactus pads (nopales), trimmed and; cut into 3 strips
3 red bell peppers
1/4 cup pumpkin seeds, lightly toasted
----FIERY JALAPENO DRESSING----
6 tablespoon sunflower oi
3 tablespoon tarragon vinegar or other herb flav; ored vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red chile powder
2 green jalapeno peppers, seeded and; finely chopped

Peel the oranges and cut into segments removing the white pith. Blanch the cactus pads in boiling salted water until they turn bright green, 30 seconds to 1 minute. Rinse thoroughly until the gum washes off the pads, drain well. Roast, peel and seed the bell peppers. Cut into 3 inch strips. In a bowl, toss together the oranges, cactus pad strips, red pepper strips and pumpkin seeds. For the dressing, whisk together all the ingredients. Pour the dressing over the salad, toss and serve. ****************** From "Native American Cooking," by Lois Ellen Frank

Yield: 6 servings

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