1/2 med. onion, chopped
26 oz. can diced cactus (La Preferida)
5 tbsp. olive oil
4 tbsp. Heinz wine vinegar
1 tsp. oregano
1 tsp. cumin, ground
1/2 c. green pepper, chopped
Salt to taste
1/2 c. fresh cilantro, chopped
1 c. frozen peas, cooked
1 c. frozen carrots, cooked
Several lettuce leaves
1 tomato, chopped
1/2 c. Monterey jack cheese
Strips of chile jalapeno in escabeche