RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Makes 4 servings
Each serving equals one 5 A Day servings

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

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.