WEDGE SALAD WITH CHORIZO

Ingredients

7 oz. Supremo® Pork or Beef Chorizo from V&V SUPREMO®

5 medium radishes, washed, cut into matchsticks

1 1/3 Cups quartered cherry tomatoes

1 Cup diced English cucumber

2 Tbsp. fresh lime juice

1/8 tsp. Kosher salt

1 medium head iceberg lettuce

10 oz. Sierra® Dill Dressing (see recipe)

Preheat a non-stick skillet over medium heat for 1 minute. Add chorizo to pan and cook for 10-12 minutes. Break up chorizo while cooking. Set aside.
In a medium bowl, add radishes, cherry tomatoes, cucumber, lime juice and salt. Mix until well combined. Set aside
Remove the outermost layer of the lettuce and cut into quarters. Carefully wash quarters thoroughly while keeping the wedge intact. Pat dry as much as possible.
TO ASSEMBLE THE SALAD: spread a small amount of dressing on a plate, place one iceberg wedge on top, spoon ¼ cup dill dressing over the middle of the wedge, top with ½ Cup vegetable mixture, and sprinkle ¼ Cup of chorizo. Repeat with the remaining wedges.

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