Mexican Wedge Salad

By cheeserohan

Ingredients

• 1/2 c EVOO
• 1 Tbsp agave nectar
• 2 tsp lime zest plus 4 1/2 tsp juice
• 2 1/2 tsp finely chopped jalapeno
• 2 tsp finely chopped garlic
• 1 head iceberg lettuce, quartered
• 1/4 lb fresh chorizo, casings removed
• sliced red onion
• chopped cilantro
• crumbled feta

Details

Adapted from rachaelragmag.com

Preparation

Step 1

In bowl, whisk oil, agave, lime zest and juice, jalapeno and garlic; season. Brush on lettuce wedges; transfer to platter. In nonstick skillet, cook chorizo over high, breaking up with a spoon, until browned, 5 min. Top wedges with chorizo, onion, cilantro and feta.