Ingredients1 h 15 m servings 1079 cals
- 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: 1079 calories; 115.5 g fat; 9.7 g carbohydrates; 6.5 g protein; 40 mg cholesterol; 870 mg sodium. Full nutrition
ReviewsRead all reviews 9
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...
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 ...
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...
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...
This was amazing and pretty spot on, even with my adjustments only because I didn't have these on hand: Anaheim peppers (substituted with roasted hatch green chilies) and cotija cheese (substitu...
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....
Just finished eating a southwest style salad with this dressing. This dressing is awesome.