Cryin' Cactus Salad

Ingredients

• 2 tablespoons cilantro leaves fresh minced
• 15 oz hominy yellow drained canned
• 0.3 cup chipotle chili hot sauce 
• 0.3 cup mayonnaise reduced-fat
• 0.5 cup orange juice 
• 7 oz roasted peppers red cut into 1/2-inch strips
• 4 quarts romaine lettuce pieces 
• 1 cup scotch bonnet chili hot sauce such as papaya 
• 4  tomatillos husked thinly sliced ()
• 15 oz nopalitos rinsed drained
• 15 oz nopalitos rinsed drained

Equipment

• bowl
• frying pan
• paper towels
• blender

Directions

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.
4. Drain on paper towels.
5. Scatter chorizo over salad. Stir cilantro into chili dressing. At the table, add dressing to salad and mix to coat.