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Chef with red wine glass

CACTUS LEAF (NOPALES) SLAW WITH RED FRESNO CHILE

Makes 4 servings
Each serving equals one 5 A Day servings

Ingredients
4 cactus Leaves
1 jicama
1 chili seeded and finely diced
1 orange, peeled and diced
1 Tbsp parsley, chopped


Peel the jicama including the fibrous layer just beneath the skin. Cut in half and slice jicama into 1/8 inch thick pieces. Stack the slices and cut into julienne strips.

Scrub cactus leaves and remove spines. Use a potato peeler or a knife to cut around the nodules and remove them.

Preheat oven to 350 ºF.

Place cactus leaves on a baking sheet and roast in the oven for 10 minutes. Set cacti leaves aside and allow to cool.

Slice cactus leaves into thin julienne strips and combine with the jicama.

Combine remaining ingredients and toss with your favorite vinaigrette dressing.

Nutritional analysis per serving: Calories 53, Protein 1g, Fat 0g, Calories From Fat 5%, Cholesterol 0mg, Carbohydrates 13g, Fiber 5g, Sodium 5mg.

Source: Melissa’s
 

 

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