2 or 3 large heads of romaine lettuce washed and dries
1 bunch watercress washed and dried
1 C. pickled Nopalitos (cactus)
1 red onion sliced thin
! roasted red pepper seeded and sliced in thin strips
1/4 C. green olives sliced
1/2 C. fresh cilantro leaves chopped coarse
1/2 C. fresh Italian parsley chopped
1/4 C. Italian pepper salad chopped coarse
Drained brine from the Nopalitos, mixed with an equal amount of white wine vinegar
1/2 t. sugar
1/8 t. hot pepper flakes
3 parts olive oil
Wash and dry the romaine leaves. Tear into 1 – 2 inch pieces and place them in a salad bowl. Remove the tough stems from the watercress and add it to the bowl.
Drain the nopalitos and cut them into a large dice. Reserve the brine for the dressing. Add the nopalitos to the salad. Add the remaining chopped ingredients and toss the salad to mix.
Add the dressing ingredients and whisk to blend. Add enough dressing to coat the salad and serve.