Makes 4 appetizer- or side dish- sized servings

Ingredients:
For the dressing:
2 teaspoons olive oil
2 teaspoons cider vinegar
2 cloves garlic, mashed well in the molcajete or mortar

For the salad:
4 thick cactus paddles (nopales), cleaned (spines removed), rinsed, & medium-diced
1 medium sized ripe tomatoe, skin and seeds removed, diced
1/4 medium white onion, diced
1/4 cup chopped cilantro
1 chile serrano, finely diced (optional)
salt
1/2 – 8 oz. pkg. "La Vaquita" Queso Fresco

Preparation:
(1) In a medium bowl, mix the dressing ingredients well.

(2) In a saucepan, bring approx. 1 quart water to a boil. (It should be enough so that the nopales float freely.)

(3) When the water has boiled, add the nopales. Add salt to taste, approx. 1 teaspoon. Boil for about 5 minutes, until al dente; be careful not to overcook. Drain, but do not rinse.

(4) Toss the dressing with the boiled nopales and the remaining ingredients. Taste for salt and add more if needed.

(5) Spoon the salad into a serving bowl and crumble "La Vaquita" Queso Fresco on top.

Serving Suggestions / Ideas:
• To serve as an appetizer, put a bowl of tortilla chips alongside the Ensalada de Nopales. Your family and friends can scoop up the salad with the chips.
• For a slightly sharper Queso flavor, substitute crumbled "La Vaquita" Cuajada Fresca or "La Vaquita" Queso Fresco Salvadoreño Estilo Campesino for the "La Vaquita" Queso Fresco.
• This salad is delicious served as part of an authentic Mexican cookout! Make a paste using key lime juice and garlic salt. Rub the paste on t-bone, ribeye, or rib steaks. Marinate for about 1 hour, then grill. Serve the steaks accompanied with the Ensalada de Nopales, Frijoles Charros, sliced avocadoes or guacamole, and warm corn tortillas. Ay! Ay! Ay! (While you’ve got the grill going, why not throw on a 16 oz. "La Vaquita" Queso Fresco! See our recipe for "Queso a la Parrilla")
• Instead of boiling the nopales, you can brush them with olive oil and salt and grill them on each side until they’re olive-colored and slightly limp, then dice them before proceeding with the rest of the recipe. Grilling will give them a fabulous flavor, though they’ll be somewhat "slimier" (think okra) than if you boil them.

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