Mexican Night Salad - cooking recipe

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

Preparation

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.