Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 cups cactus strips; cook 4 min. or until crisp-tender, stirring occasionally. Remove to large bowl. Repeat with 1 Tbsp. of the remaining dressing and remaining cactus strips. Cool completely.
Add remaining dressing and all other remaining ingredients; mix lightly.
Cactus can be purchased already cleaned (spines removed) and cut into strips. Look for it in the produce section of your local Mexican grocery store.
Salad can be made ahead of time. Prepare as directed except do not add cheese. Refrigerate up to 8 hours. Toss with cheese just before serving.
Add 1/4 tsp. crushed dried Mexican oregano along with the tomatoes.
This flavorful salad is a great way to get more vegetables into your diet.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.