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Opuntia Cactus Salad

native, salads

6 fresh opuntia pads; singed,
1 . skin roasted & peeled
1 medium red onion; thinly sliced
1/2 cup fresh cilantro; finely
1 . chopped
1/4 cup lime, lemon juice or vinegar
1 tablespoon honey
1/2 teaspoon red chili powder
1/4 cup sunflower seed oil
1 watercress and wild spinach
1 . greens

Slice the opuntia pads into thin julienne strips and drop into about 3 quarts of boiling water into which you have added 1 Tbsp vinegar or lemon juice and a dash of salt for each quart. Simmer for about 5 minutes; drain. Place opuntia pads in a medium bowl and allow them to cool, then add to the bowl, the remaining ingredients except for the greens. Blend carefully. Chill, covered, or allow to rest for an hour. Toss the mixture again, then serve over the fresh greens. Makes about 4 to 6 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 4 servings

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