Yes, we said Cactus. 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! Find out more at latortillafactory.com
