Creamy Cilantro Salad Dressing

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!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 180 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ cups mayonnaise
• ¾ cup canola oil
• 2 cloves garlic, crushed
• ¼ cup red wine vinegar
• ⅓ cup toasted pumpkin seeds
• ¼ cup crumbled cotija cheese
• ¼ cup distilled water
• 2 roasted Anaheim chile peppers
• 2 bunches fresh cilantro, rinsed and stemmed

Recipe Instructions

Step 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.

Step 2

Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.