Nopales-Arugula- Roasted Pepper Salad

Nopales, the fleshy leaves of a prickly pear cactus, are available in cans in the ethnic foods section of most supermarkets. The term julienne refers to thin matchstick-like strips. Serve Roasted Chicken Legs with Avocado-Tomatillo Salsa over this salad for a zesty one-dish meal.

Chef Ian Clark

  • Enlarge Thumbnail for Nopales-Arugula- Roasted Pepper Salad
    • Phases234
    • 4
    • 15 Minutes
    • 15 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 5g
    • 8g
    • 3g
    • 2g
    • 15g
    • 160

Ingredients

  • 2 cups canned Nopales, drained
  • 1 cup julienned roasted red peppers
  • 4 cups arugula
  • ½ cup thinly sliced red onion
  • 10 sprigs cilantro
  • 4 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • Salt and ground black pepper, to taste

Directions

Combine the nopales, red peppers, arugula, onion, cilantro, vinegar and oil and toss; season with salt and pepper.