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    You are in: Home / Recipes / Mexican Night Salad Recipe
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    Mexican Night Salad

    Mexican Night Salad. Photo by Sharon123

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    puppitypup's Note:

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

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    Serves: 3-6


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    Units: US | Metric




    1. 1
      I like to make this in my mini food-processor, but I'll give the directions both ways.
    2. 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. 3
      BY HAND: If you have anyway to crush the pecans, crush a tablespoon or so. Combine all ingredients and blend well.
    4. 4
      TOSS WITH SALAD: Add a little at a time and toss in an oversized bowl. Store leftover dressing in the fridge.
    5. 5
      NOTE: When we're dieting, I substitute low-fat mayo and sour cream.

    Ratings & Reviews:

    • on January 24, 2014


      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!!

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    • on December 31, 2011


      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.

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    • on May 03, 2011


      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.

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    Read All Reviews (17)


    Nutritional Facts for Mexican Night Salad

    Serving Size: 1 (174 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 265.7
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 3.4 g
    Cholesterol 6.7 mg
    Sodium 243.1 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 9.9 g
    Sugars 5.2 g
    Protein 5.0 g

    The following items or measurements are not included:


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