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 ½ cups mayonnaise
- ¾ cup canola oil
- 1/3 cup toasted pumpkin seeds
- ¼ cup distilled water
- ¼ cup red wine vinegar
- ¼ cup crumbled Cotija cheese
- 2 roasted Anaheim chile peppers
- 2 cloves garlic, crushed
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 bunches fresh cilantro, rinsed and stemmed
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 180 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat3g | 13% |
Cholesterol7mg | 2% |
Sodium145mg | 6% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein1g | |
Vitamin C7mg | 34% |
Calcium15mg | 1% |
Iron1mg | 3% |
Potassium59mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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