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My review
Creamy Cilantro Salad Dressing
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Jim M
"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!"
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Ingredients
1 h 15 m servings 180Original recipe yields 24 servings (3 cups)
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Directions
{{model.addEditText}} Print- 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.
- Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
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Reviews
Read all reviews 13Most helpful
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5/31/2014
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...
6/30/2017
This is just what I was looking for, a great approximation of El Torito Grill's dressing to put atop grilled romaine salad, with chopped tomatoes and some crushed tortilla chips. A HUGE hit. I ...
5/4/2014
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...
2/13/2019
Wonderful! Since I love garlic, I went too far & added a third clove...hopefully it will calm down in the fridge overnight. I did not use the egg substitute or sugar. Also, I only had one bunch...
1/10/2017
This is so delicious! I had to substitute quite a few things because i forgot the list when shopping. things I subbed: olive oil instead of canola, 1/2 can of hatch green chili peppers instead...
11/15/2016
This is the closest I've ever tasted to El Torito's wonderful dressing! This recipe is a smidge too vinegary for me, but next time I'll just cut down on the vinegar. And there will be a next tim...