Total Time
5mins
Prep 5 mins
Cook 0 mins

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 Nutrition

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.
Most Helpful

5 5

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!!

5 5

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.

4 5

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.