Cactus Paddle Salad

• 2 - 15 oz jars of cactus pieces, drained and rinsed in cold water, pat dry with paper towels
• 3 ripe plum tomatoes seeded and diced
• 1/2 medium onion, diced
• 1/4 cilantro, chopped
• 1/2 dried oregano (Mexican or other)
• 2 fresh lime juice
• 3 olive oil (extra virgin)
• 2 pickled jalapeños, diced
• 4 oz. V&V Supremo® Queso Fresco
• salt to taste

For the Garnishes

• 4 large romaine lettuce leaves
• 4 radishes sliced thin