Cryin' Cactus Salad

1. 1

   Place romaine lettuce in a large, shallow bowl. Arrange nopalitos, hominy, red peppers, and tomatillos on top. Set aside.

2. 2

   In a blender, whirl orange juice, reduced-fat mayonnaise, and chipotle and habanero hot sauces until smooth. Set aside.

3. 3

   Squeeze chorizo from casings into a 10- to 12-inch frying pan over medium-high heat; discard casings. Break into chunks with a spoon and stir often until brown and crisp, 10 to 12 minutes. Drain on paper towels.

4. 4

   Scatter chorizo over salad. Stir cilantro into chili dressing. At the table, add dressing to salad and mix to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.