Slice off either end, score the skin down one side, press lightly, and a lush globule of pale gold or rosy red fruit larger than a hen's egg lies before you.

With a sharp knife, beginning with a layer of red and ending with one of yellow, slice the fruits thinly, stopping to shake out the seeds as you work.

In case you live in San Diego County or farther south, where it is possible to secure the scarlet berries of the Strawberry Cactus--it is the Mammillaria Goodridgei species that you should use--a beautiful decoration for finishing your salad can be made from the red strawberries of these.

If you live too far north to find these, you may send your salad to the table beautifully decorated by cutting fancy figures from the red Tuna, or by slicing it lengthwise into oblong pieces and weaving them into a decoration over the yellow background.
For your dressing use the juice of a lemon mixed with that of an orange, sweetened to taste, into which you work, a drop at a time, four tablespoons of the best Palermo olive oil.

If the salad is large more oil and more juice should be used.
To get the full deliciousness of this salad, the fruit must have been on ice, and the dressing made in a bowl imbedded in cracked ice, so that when ready to blend both are ice-cold, and must be served immediately.
Gigantic specimens of fruit-bearing Cacti can be found all over the Sunland Desert near to the city, but they are not possessed of the full flavor of the cultivated old mission growths, so that it is well worth your while to make a trip to the nearest of these for the fruit with which to prepare this salad.