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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Cactus Salad

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	52.1

Total Carbs	6.9 g

Dietary Fiber	3.0 g

Sugars	2.9 g

Total Fat	2.5 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	271.5 mg

Protein	1.9 g

Sodium	88.1 mg

Dietary Exchanges 2.5 Fat, 1.1 Vegetables, 0.0 Fruits, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Salad 2.0
2 quart cold water 1.5
1 1/2 lb Cactus, nopales, slices, fresh 2.0
2 tsp salt 0.25
0 1/4 tsp baking soda 1.5
1 1/2 cup fresh cherry tomatoes 0.5
0 1/2 each red onion 6.0
6 piece fresh romaine leaves

Dressing 2.0
2 tbsp fresh lime juice 1.0
1 tbsp olive oil 1.0
1 tbsp cold water 1.0
1 tsp cider vinegar 2.0
2 each SPLENDA® No Calorie Sweetener packets 0.5
0 1/2 tsp oregano leaves

Directions

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