Mexican Wedge Salad

mexican wedge salad
  • 4Servings


  • 1/3 cup EVOO
  • 1 tablespoon agave nectar
  • 2 teaspoons lime zest plus 4 1/2 tsp. juice
  • 2 1/2 teaspoons finely chopped jalapeno
  • 2 teaspoons finely chopped garlic
  • 1 head iceberg lettuce, quartered
  • 1/4 pound fresh chorizo, casings removed
  • Sliced red onion
  • Chopped cilantro
  • Crumbled feta


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 minutes. Top wedges with chorizo, onion, cilantro and feta.