Cryin' Cactus Salad
Notes: For heat level 1, omit fruit-based habanero chili hot sauce; for level 2, add 3 tablespoons; for level 3, add 1/3 cup. Tested with Búfalo Chipotle and Matouk's Hot Sauce.
Yield: Makes 6 servings
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Amount per serving
- Calories: 149
- Calories from fat: 20%
- Protein: 4.1g
- Fat: 3.3g
- Saturated fat: 0.5g
- Carbohydrate: 25g
- Fiber: 5.6g
- Sodium: 1355mg
- Cholesterol: 0.0mg
- 4 quarts romaine lettuce pieces
- 1 jar (15 oz.) nopalitos, rinsed until no longer slippery, and drained
- 1 can (15 oz.) yellow hominy, drained
- 1 jar (7 oz.) roasted red peppers, cut into 1/2-inch strips
- 4 tomatillos (1/2 lb. total), husked and thinly sliced
- 1/2 cup orange juice
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup chipotle chili hot sauce
- Fruit-base habanero or Scotch bonnet chili hot sauce such as papaya (up to 1/3 cup, optional)
- 1/2 pound chorizo (optional)
- 2 tablespoons minced fresh cilantro
- 1. Place romaine lettuce in a large, shallow bowl. Arrange nopalitos, hominy, red peppers, and tomatillos on top. Set aside.
- 2. In a blender, whirl orange juice, reduced-fat mayonnaise, and chipotle and habanero hot sauces until smooth. Set aside.
- 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. Scatter chorizo over salad. Stir cilantro into chili dressing. At the table, add dressing to salad and mix to coat.
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