Grilled cactus paddles and feta give this salad a unique flavor combination sure to become a favorite.
What You Need
Original recipe yields 8 servings
6 large cactus paddle s, cleaned, spines removed
3 plum tomato es, quartered lengthwise, seeded
1 onion, quartered
2 serrano chile s
1/3 cup KRAFT Zesty Italian Dressing, divided
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup tightly packed chopped fresh cilantro
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Let's Make It
Heat grill to medium heat.
Grill first 4 ingredients 8 to 12 min. or until cactus and onions are crisp-tender, turning occasionally and brushing cactus with 2 Tbsp. dressing for the last 2 min. (Some ingredients will cook faster than others. Transfer ingredients to cutting board as they finish cooking.) Cool 10 min.
Chop cactus into 3/4-inch pieces; place in large bowl. Chop tomatoes and onions into 1/2-inch pieces; mix with cactus. Discard stems and seeds from chiles; coarsely chop chiles. Add to cactus mixture; mix lightly.
Stir in remaining ingredients.
Cactus can be purchased already cleaned (with spines removed). Look for it in the produce section of your local Mexican grocery store.
Prepare salad as directed but do not add cheese. Refrigerate up to 8 hours. Toss with cheese just before serving.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.