Mexican Night Salad

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: 5 mins
• Serves: 3-6
• Yields: 1 1/2 heads romaine

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.