Catus Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 4-1/4 oz can natural cactus in salt water, drained | 1 7-oz can pimiento, drained | DRESSING: 3 tablespoons salad oil |
| 1 scallion, washed and minced | 1 clove garlic, peeld and crushed | 2 tablespoons tarragon vinegar |
| 1/8 teaspoon fresh ground pepper | ||
| 1 | Arrange a bed of cactus on a small platter. Slice the pimiento into julienne strips and place over the cactus. Mix together the dressing ingredients and pour over salad. Marinate in the refrigerator an hour before serving. |