Creamy Cilantro Salad Dressing

Creamy Cilantro Salad Dressing

5
Jim M 0

"This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!"

Ingredients

1 h 15 m servings 1079 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 1079 kcal
  • 54%
  • Fat:
  • 115.5 g
  • 178%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
  2. Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
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Reviews

5
  1. 5 Ratings

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Delicious! I also added a little squeeze of lime juice and coarsely chopped cilantro to a quick steak salad (made from leftover steak) - it transformed it into a summery fresh dish my family lo...

Oh my gosh! This recipe is a stroke of genius! I don't know how Jim M. did this but I am so glad he did. I used to only buy the bottled El Torito dressing once in a while on a splurge and the...

I love this dressing. When we still lived in Ca. Our favorite Sun. brunch was El Torito, and i always ate more than one salad just to get the dressing. And topped with pepitas and cotija, yummy....