Title: Cryin' Cactus Salad
Categories: Salad Peppers
Yield: 6 Servings

4	qt	Romaine lettuce pieces
1		Jars Nopalitos, rinsed until longer slippery -- drained
1	cn	Yellow hominy; drained
1		Jars Roasted red peppers; cu into 1/2" strips
4		Tomatillos (1/2 lb total), husked -- thinly sliced
1/2	c	Orange juice
1/4	c	Reduced-fat mayonnaise
1/4	c	Chipotle chili hot sauce
		Fruit-based habanero * see note -- optional
1/2	lb	Chorizo; optional
2	tb	Fresh cilantro; minced

Recipe by: Sunset Magazine - February 1997 Preparation Time: 0:35 * Notes: Use fruit-based habanero or Scotch bonnet chili hot sauce such as papaya (up to 1/3 cup, optional)

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 mins. 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.

Per serving: 149 cal., 20% (30 cal) from fat; 4.1 g protein; 3.3 g fat (0.5 g sat); 25 g carbo (5.6 g fiber); 1355 mg sodium; 0 mg chol.

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