Source: dLife

Tender crisp cactus with cherry tomatoes and a sweet, tangy lime dressing.

Servings

Salad
2 quart cold water
1.5 lb Cactus, nopales, slices, fresh , cut into 1/2 inch pieces
2 tsp salt , to taste (optional)
0.25 tsp baking soda
1.5 cup fresh cherry tomatoes , halved
0.5 red onion , sliced
6 piece fresh romaine leaves

Dressing
2 tbsp fresh lime juice
1 tbsp olive oil
1 tbsp cold water
1 tsp cider vinegar
2 SPLENDA® No Calorie Sweetener packets
0.5 tsp oregano leaves

1 In medium saucepan, bring water to boil.
2 Add cactus, salt, and baking soda and simmer 20 minutes, until cactus is soft, yet crunchy.
3 Transfer cactus to colander, rinse under cold water, strain well. Set aside.
4 To make dressing, in small bowl, whisk lime juice, oil, water, vinegar, sugar substitute, and oregano. Chill until ready to serve.
5 When ready to serve, toss cactus, tomatoes, onion with dressing.
6 Arrange lettuce on serving plates. Top with cactus salad.

Cactus paddles (or nopales) can be found in most large supermarkets. Make sure all thorns are taken out; if not, remove them with tweezers.