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398 Chorizo Wedge Salad FS CC 060623 copy CHORIZO WEDGE SALAD
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1 1/5 oz. matchstick cut radishes
7 oz. quartered cherry tomatoes
4 1/5 oz medium dice English cucumber
2 Tbsp. fresh lime juice
1/8 tsp. Kosher salt
1 medium head iceberg lettuce, trimmed, quartered
1 1/4 Cups Cotija dill dressing- SEE NOTES
6 oz. V&V Supremo® Pre-Cooked Pork Chorizo Crumble, reheated

Method of Preparation

  1. In a medium bowl, combine radish, cherry tomato, cucumber, lime juice and salt. Mix well. Set aside.
  2. Spread a small amount of dressing on a plate. Place one iceberg wedge over dressing. Top with 1/4 cup dill dressing, 3 oz. vegetable mixture and 1 1/2 oz. chorizo.
  3. Repeat with the remaining wedges.

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