This salad is the perfect compliment to mexican food! It originally came from a Rosarita recipe booklet, but I've tweaked it a bit.
Provided by puppitypup
Categories Salad Dressings
Time 5m
Yield 1 1/2 heads romaine, 3-6 serving(s)
Number Of Ingredients 12
Steps:
- I like to make this in my mini food-processor, but I'll give the directions both ways.
- 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.
- BY HAND: If you have anyway to crush the pecans, crush a tablespoon or so. Combine all ingredients and blend well.
- TOSS WITH SALAD: Add a little at a time and toss in an oversized bowl. Store leftover dressing in the fridge.
- NOTE: When we're dieting, I substitute low-fat mayo and sour cream.
Nutrition Facts : Calories 265.8, Fat 21.9, SaturatedFat 3.5, Cholesterol 6.7, Sodium 243.2, Carbohydrate 18.2, Fiber 9.9, Sugar 5.2, Protein 5.1
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