Ingredients
-
-
2
-
2
-
1
-
1/2
-
1/4
-
1/8
-
1
-
1/4
-
-
-
-
-
-
Directions
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.,Nice change from the same ol’ same ol’ salad. I think next time I’ll toss the salad with the dressing before serving. Thanks for posting the fresh salad idea!,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!
…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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Steps
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1
Done
|
I Like to Make This in My Mini Food-Processor, but I'll Give the Directions Both Ways. |
|
2
Done
|
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
Done
|
by Hand: If You Have Anyway to Crush the Pecans, Crush a Tablespoon or So. Combine All Ingredients and Blend Well. |
|
4
Done
|
Toss With Salad: Add a Little at a Time and Toss in an Oversized Bowl. Store Leftover Dressing in the Fridge. |
|
5
Done
|
Note: When We're Dieting, I Substitute Low-Fat Mayo and Sour Cream. |
