Nov17 00

Mr. Green's Shrimp Salad with Cactus Pear Vinaigrette

Makes 4 servings

Ingredients



- 2 quarts Mixed baby greens

- lb Cooked, peeled, deveined shrimp

- Red or yellow onion, sliced thin

- 1 Medium orange, peeled and sectioned

Cactus Pear Vinaigrette

Makes about 1 cup



- 2 Cactus pears

- cup Salad oil

- 2 TBS Red wine vinegar

- tsp Salt

- tsp Dried Tarragon leaves, crushed

- Few grinds fresh black pepper



Instructions

• Toss greens, shrimp, onion and orange sections with about 1/2 cup dressing until shrimp and greens are well coated. Add more dressing if desired.
• Cactus Pear Vinaigrette: Cut ends off each cactus pear. Cut a slit down side of each cactus pear. Starting as slit, gently pull off skin and discard. Cut fruit into chunks and put into blender container. Blend until smooth. Press through coarse strainer to remove seeds, then add cactus pear puree, oil, vinegar, salt, tarragon and pepper and blend to mix. Refrigerate any unused dressing for another salad.

OTHER USES: Use Pureed Cactus Pear over Ice Cream. Simply cut in half, then scoop out the flesh, seeds and all. Then puree. Use this puree for sauces, creams, cakes, puddings. Add to your angle food cake recipe for a great angel food cake. Fold puree into a coolde custard base. Add the puree to shipped cream for a great topping. For a sorbet, combine puree with fresh ginger, strain, then mix with a puree of very ripe sweet melon. Freeze and enjoy.