Romaneso, Sun-Dried Tomato and Cactus Salad

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Romaneso, Sun-Dried Tomato and Cactus Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
4 large cactus paddles (thorns and nodes removed)
8 cups water
2 tsps salt
2 cups Romanesco Broccoli (florets)
3 scallions (cleaned; trimmed and chopped)
½ cup chopped Red onions
2 ripe Tomatoes (rinsed; trimmed and cut into wedges)
¾ cup chopped sun-dried tomatoes (oil drained but reserved)
½ cup chopped black olives
½ cup queso fresco (crumbled)
¼ cup apple cider vinegar
1 Tbsp fresh Lime juice
0.333 cup olive oil (reserved)
2 tsps fresh rosemary
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Broccoliolive oilapple cider vinegarrosemarysaltTomato

Preparation steps

1.
Slice the cactus into 1/4-inch strips. Bring a large pot of salted water to a boil. Add cactus, reduce heat to medium, and simmer until tender, about 15 minutes. Add the broccoli florets and continue simmering for an additional 5 minutes. Drain cactus and broccoli and rinse in cold water, drain well; transfer to a large salad bowl.
2.
Add green onions, red onions, tomatoes, sun-dried tomatoes, and olives; sprinkle with cheese.
3.
In a small bowl, whisk vinegar, lime juice, reserved olive oil and rosemary. Drizzle over salad and toss to incorporate. Season to taste with salt and pepper. Serve.