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!!
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.
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.
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!
I have to confess that no one liked the dressing sorry!!! I had the BF made the dressing, so he immediately nixed the pecans. We just thought that the cinnamon overwhelmed the entire dish. The salad however was fantastic and a great way to mix it up from the same old same old. Served this for four people for a Mexican night and there was just enough for us using roughly two roman hearts. I'll be making the salad again, and I'll try the dressing again per the recipe and hopefully we'll enjoy it more. Thanks!!
Oh so good!!! Made this for a Superbowl party with a Mexican theme. I doubled up the recipe as I had to make enough for 15 people. And we had some left-over too!!! I really think that this recipe makes enough for 10, not 3-6. The flavors just dance together in your mouth. I had some doubts about the dressing....but boy was I wrong!!! The cinnamon adds an interesting twist...don't leave it out!! Thank you for posting, Brooke the Cook!
This really surprising combination of ingredients created a delicious salad for my granddaughter's 2nd Birthday party with a Mexican flair. I made mine in the food processor and everyone guessing what the "nutty" flavor was but because the pecans ground up so nicely even the people who claimed not to like nuts loved this salad!
Absolutely delicious and different! I have used both regular and lowfat mayo and sour cream, and it is equally delicious. Last time I added cubed turkey, and it made a great main course salad!
This recipe worked so perfectly for what I needed it for tonight. We have so much lettuce in our garden this year that I am constantly looking for new salad recipes. Tonight I made a three-bean burrito bake in the crockpot which was rather hot. This salad had just the right coolness to it to help ease the burn from the main dish. I am allergic to some nuts, so I substituted almonds in it. They seemed to go well in it. Thanks for the recipe!
Very nice salad, loved the dressing. Thanks for sharing.