That's not a typo. In this edition the Daily Dish, we learn how to make cactus salad. Jennie Tomao from La Tortilla Factory in Santa Rosa, California came by
Tonia's Kitchen to talk about a delicious recipe that goes well with most Mexican-inspired meals. Jennie says you can buy edible cactus that's been pre-cut and de-spined (thank goodness!). She told Tonia to dice one up, boil it for 8 to 10 minutes and pat dry. Then just add to rice, beans and beef. Cactus is low in calories, and high in Vitamin C. It makes for a great fresh-tasting side salad, or something you can fill a tortilla with!
