Mexican Night Salad

Submitted by puppitypup

"This salad is the perfect compliment to mexican food! It originally came from a Rosarita recipe booklet, but I've tweaked it a bit."

 

• Ready In: 5mins
• Ingredients: 12
• Yields: 1 1/2 heads romaine
• Serves: 3-6

ingredients

• DRESSING

• 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

• SALAD

• 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.

Reviews

[Lucky in Bayview]

Nice change from the same ol' same ol' salad. I think next time I'll toss the salad with the dressing before serving. Thanks for posting the fresh salad idea!

 

[J-Lynn]

I had my doubts about this dressing, but this was a great salad!! I threw in just enough cinnamon and cumin to taste good. In the salad I tossed romaine, tomatoes, bell pepper, corn, and onions. Perfect with enchiladas!<br/>...And after making this 4 times, I find out my hubby doesn't like the dressing. Too bad! I really liked it!!

 

[adopt a greyhound]

Great little salad to go with our tostada. I used mango instead of the avocado but was still great. Loved the sweet and sour flavors together.

 

[Cinnamon Turtle]

This was a nice complement to a chili supper. Not your same old salad. The cinnamon seemed strong when I tasted the dressing, but it blended well with the salad ingredients. A tablespoon of lime juice made it a bit too acidic to my taste, but it may be because I used reduced fat mayo and sour cream. The thicker body of the full-fat counterparts probably a better balance. I added a pinch more sugar and a dash of salt to compensate. Due to household allergies, I substituted toasted almonds for the pecans, which seemed to work well.

 

[Tisherself]

What a nice, different salad for a Mexican themed dinner. Everyone thought it was fabulous! We made it exactly as written. The dressing seemed too thick to mix in, but enough tossing mixed it in beautifully. We didn't have any leftover dressing, but we did have some salad left over. Thinking we could always throw it out later, we saved it. Guess what? It was terrific again tonight!! Thank you so much for such a treat!