Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Dried red Anaheim chiles,
-- seeded stemmed
1 tb Olive oil
1 bn Fresh spinach, rinsed
-- stemmed
1/4 lb Watercress, rinsed stemmed
1 ea Red onion, thinly sliced
1/2 ea Avocado, peeled, pitted
-- sliced
2 ts Lime juice
1 c Cauliflower florets, thinly
-- sliced
10 ea Cherry tomatoes, halved
1 ea Jar nopalitos, 14.5 oz,
-- drained diced*

--------------------CILANTRO VINAIGRETTE-------------------------
3 tb Olive oil
3 tb Lime juice
1/3 c White wine vinegar
2 tb Balsamic vinegar
1 tb Tamari
3 ea Garlic cloves, minced
1/4 c Cilantro, chopped

Cut chiles into strips with scissors saute in oil for 2 to 3 minutes
over medium-high heat. Stir constantly to avoid burning. Remove
drain on paper towels. Reserve the flavoured oil for the vinaigrette.

Toss spinach watercress together in a large serving bowl. Layer
remaining salad ingredients top with chiles.

VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl
stir in the reserved oil that was used to cook the chiles. Pour over
prepared salad serve.

*Nopalitos are the green pads of the prickly pear cactus. Found in
Mexican or Spanish style supermarkets. Well worth looking for, they
also make a great side dish in their own right.

"Vegetarian Gourmet" Spring, 1995

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