Best Cilantro Pepita Salad Dressing Recipes

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EL TORITO CILANTRO AND PEPITA SALAD DRESSING



El Torito Cilantro and Pepita Salad Dressing image

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-)

Provided by Aussie-In-California

Categories     Salad Dressings

Time 20m

Yield 1 Quart, 64 serving(s)

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Steps:

  • Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
  • Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
  • Depending on size of blender, it may be necessary to do in batches.
  • Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
  • Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
  • Place in an airtight container and refrigerate.
  • Will keep for three days.

Nutrition Facts : Calories 54.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 44.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4

CILANTRO & PEPITA SALAD DRESSING



CILANTRO & PEPITA SALAD DRESSING image

Categories     Salad     Herb     Appetizer     No-Cook

Yield 8 servings

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded*
1/3 c roasted pepitas (pumpkin seeds)
2 t crushed/diced garlic
1/4 t ground black pepper
1 t salt
1-3/4 c oil (I used EVOO)
1/4 c red wine vinegar
5 T crumbled Cotija cheese
2 bunches fresh cilantro, stems removed
1-1/2 c mayonnaise
1/4 c water

Steps:

  • Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor. Blend to combine, then add cilantro 1 bunch at a time blending well. Add final 3/4 c oil while blending. In large stainless steel bowl, whisk together mayonnaise and water until smooth. Add blended ingredients and mix well. Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean) *broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.

EL TORITO CILANTRO AND PEPITA SALAD DRESSING RECIPE - (4/5)



El Torito Cilantro and Pepita Salad Dressing Recipe - (4/5) image

Provided by SMorrissey

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup pumpkin seeds, roasted
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise or greek yogurt for a lighter version. You could also do 1/2 mayo and 1/2 yogurt
1/4 cup water

Steps:

  • Place all dressing ingredients except cilantro, mayonnaise (yogurt) and water in a blender of food processor. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise (yogurt) and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days.

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