“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
SERVES:
3-6
YIELD:
1 1/2 heads romaine
UNITS:
US

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.

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