Instructions:

Yield: 8 servings

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

Cilantro Viniagrette
3 tbsp Olive oil
3 tbsp Lime juice
1/3 cup White wine vinegar
2 tbsp Balsamic vinegar
1 tbsp Tamari
3 ea Garlic cloves, minced
1/4 cup 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.