Ingredients1 h 15 m servings 180
- 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.
Per Serving: 180 calories; 19.2 1.6 1.1 7 145 Full nutrition
ReviewsRead all reviews 13
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...
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 ...
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...
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...
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...