Spinach Salad With Crisp Red Chiles(Makes 6 To 8 Servings)

1. 1

   Discard spinach stems and yellow or wilted leaves.

2. 2

   Wash thoroughly and pat dry.

3. 3

   Wrap in paper towels and enclose in plastic bag.

4. 4

   Refrigerate for at least 30 minutes.

5. 5

   Do the same with watercress.

6. 6

   Cut chiles crosswise into thin strips; discard seeds and stems.

7. 7

   In a 10 or 12-inch frying pan, stir in oil and chiles over low heat until chiles are crisp, about 2 to 3 minutes. Lift chiles from oil and set aside.

8. 8

   Save oil for dressing.

9. 9

   If cactus pad has needles, hold with tongs and scrape clean with knife.

10. 10

    Peel pad if skin is tough.

11. 11

    Cut cactus into 1/2-inch squares.

12. 12

    In a 3 or 4-quart pan, bring about 8 cups of water to a boil; add cactus and reduce heat and simmer, uncovered, for about 5 minutes or until cactus is barely tender when pierced with fork.

13. 13

    Tear spinach into bite sized pieces and place half of the spinach in a large salad bowl.

14. 14

    Top with half of the watercress, onion, cactus, radishes and cheese.

15. 15

    Repeat layers to serve.

16. 16

    Peel and pit the avocados; slice and arrange on top of the salad with the chiles.

* Per serving · 4 servings · Values may vary.

No additional tips available.