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Cactus, Zucchini and Red Pepper Salad

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Betty Crocker Kitchens
Updated Aug 14, 2006
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Make your next party the talk of the town by serving this colorful salad of cactus, zucchini and red pepper tossed with a cilantro vinaigrette.

Cactus, Zucchini and Red Pepper Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    1
    To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
  • Step 
    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.
  • Step 
    3
    In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

Nutrition

175 Calories
18 g Total Fat
1 g Protein
4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
160
Total Fat
18 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
290 mg
Potassium
210 mg
Total Carbohydrate
4 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
72%
72%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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