Cactus, Zucchini and Red Pepper Salad

 

1/2

cup olive or vegetable oil

1/4

cup white wine vinegar

1

tablespoon chopped fresh cilantro

1/2

teaspoon salt

1

clove garlic, finely chopped

1/8

teaspoon freshly ground pepper

8

cups water

1

tablespoon salt

1/2

lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces

2

small zucchini, thinly sliced

1

medium red bell pepper, cut into 1/4-inch strips

• 1 To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
• 2 In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
• 3 In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.