Cactus Salad

Cactus Salad
  • 6 servings
  • 0:30 Preparation
  • 0:00 Cooking
  • 0:30 Total Time


Add all
  • 3 cups
    (750 mL)

    canned cactus spears, well rinsed and sliced in strips

  • 3

    hot red peppers, in strips

  • 0.500

    English cucumber, sliced

  • 6 oz
    (180 g)

    feta, thinly sliced

  • 0.250

    red onion, thinly sliced

  • 1/4 cup
    (60 mL)

    extra light olive

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • Salt and pepper to taste


Arrange cactus spears, hot red pepper and cucumber on a serving platter.

Add feta and onion; drizzle with olive oil and vinegar; season. Serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007