Mexican Night Salad

• 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

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.

dressing, mayonnaise, sour cream, lime juice, sugar, kosher salt, cinnamon, ground pepper, pecans, salad, romaine lettuce, avocado, orange, red onion

Taken from www.food.com/recipe/mexican-night-salad-188160 (may not work)