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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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This salad is the perfect compliment to mexican food! It originally came from a Rosarita recipe booklet, but I've tweaked it a bit. Ingredients:
2 tablespoons mayonnaise (hellmans or best foods) |
2 tablespoons sour cream |
1 tablespoon lime juice |
1/2 teaspoon sugar |
1/4 teaspoon kosher salt or 1/8 teaspoon table salt |
1/8 teaspoon cinnamon |
1 dash ground pepper |
1/4 cup chopped pecans |
1 head romaine lettuce, chopped |
1 avocado, chopped |
1 orange, sectioned and chopped (optional) |
1/4 small red onion, thinly sliced |
Directions:
1. I like to make this in my mini food-processor, but I'll give the directions both ways.
2. FOOD PROCESSOR: Combine all ingredients except pecans and blend well. Add pecans and blend so that some of the pecans are ground fairly fine and some are still recognizable.
3. BY HAND: If you have anyway to crush the pecans, crush a tablespoon or so. Combine all ingredients and blend well.
4. TOSS WITH SALAD: Add a little at a time and toss in an oversized bowl. Store leftover dressing in the fridge.
5. NOTE: When we're dieting, I substitute low-fat mayo and sour cream.
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