Southwestern cactus and exotic greens salad

Ingredients:

• 1 jar cactus (8 ounce)
• 1/2 red onion, sliced
• sea salt
• fresh cracked pepper
• 2 cloves garlic, chopped
• 2 tbsp. Fresh cilantro, chopped
• 2 jalapeno, seeded, chopped
• 1 lemon, juiced
• 100 ml. Roasted red peppers
• 4 cups wild mesculin salad mix
• 50 ml. Extra virgin olive oil
• 25 ml. Red wine vinegar

Directions:

1. In a medium size bowl combine cactus, roasted peppers, jalapeno, garlic, cilantro, lemon juice, onion, and seasoning.
2. Cover and place in fridge for 1 hour.
3. Once the mixture has been cooled for 1 hour prepare the salad.
4. In a bowl place salad, season, and drizzle olive oil and vinegar. Toss.
5. Place salad onto 4 plates and top with cactus mixture.

4 servings