Cryin' Cactus Salad

Name: Cryin' Cactus Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps minced fresh cilantro; 425 grams can yellow hominy, drained; 59 milliliters chipotle chili hot sauce; 59 milliliters reduced-fat mayonnaise; 118 milliliters orange juice; 198 grams jar roasted red peppers, cut into 1/2-inch strips; 4 liters romaine lettuce pieces; 237 milliliters Fruit-base habanero or Scotch bonnet chili hot sauce such as papaya (up , optional); 4 tomatillos (1/2 lb. total), husked and thinly sliced; 425 grams jar nopalitos, rinsed until no longer slippery, and drained

Cryin' Cactus Salad might be just the side dish you are searching for. This gluten free, dairy free, and vegetarian recipe serves 6. One serving contains 205 calories, 10g of protein, and 5g of fat. A mixture of cilantro, mayonnaise, roasted peppers, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Romaine

Red Pepper

Tomatillos

Hominy

Equipment you will use

Bowl

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

Ingredients you will need

Light Mayonnaise

Orange Juice

Chipotle Chiles

Habanero Chili

Equipment you will use

Blender

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.

Ingredients you will need

Chorizo