Recipe: Spinach Salad With Prickly-Pear Vinaigrette from National Geographic

"There are six species of this cactus that grow in the parklands in California and Nevada, going by names like beavertail, old man and grizzly bear. The paddles of the cactus are edible, as is the pinkish and slightly aromatic fruit."

"At the Oasis at Death Valley, the chefs use prickly-pear fruit in many ways: in barbecue sauce, margaritas and the vinaigrette in this salad. If you want to keep the cactus theme going, pick up some prickly-pear chocolate, jelly, tea or gummy bears at the resort's general store."

"To make the vinaigrette, add all ingredients except oil and salt to a tall, narrow container, such as a large tumbler or plastic quart container. Using an immersion blender, blend ingredients. With blender running, slowly drizzle in oil, blending until dressing is smooth."

This spinach salad recipe draws inspiration from the prickly pear cactus, one of Death Valley National Park's distinctive features. Six cactus species grow throughout the California and Nevada parklands, with edible paddles and pinkish aromatic fruit. The recipe features a prickly-pear vinaigrette made with puree or syrup, combined with red wine vinegar, Dijon mustard, shallot, jalapeño, and garlic. The salad base includes baby spinach, dried cranberries, red onion, toasted almonds, and goat cheese. Prickly-pear syrup is available online or at the Oasis at Death Valley resort, where chefs incorporate the fruit into various dishes and products.

Read at The Mercury News