Best Cilantro Pumpkin Seed Dressing Recipes

CILANTRO-PUMPKIN SEED DRESSING

Cilantro-Pumpkin Seed Dressing image

This is a copycat recipe of a salad dressing served at the El Torito Mexican Restaurant franchise. I made substitutions and adjustments with some of the ingredients for ease in preparation.

Provided by COOKGIRl

Categories Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1 medium mild anaheim chili, roasted and seeded
3 tablespoons roasted pumpkin seeds ("pepitas") or 3 tablespoons roasted sunflower seeds
1 1/2 cups packed fresh cilantro leaves
1 large garlic clove
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
2/3 cup salad oil
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
4 tablespoons grated Cotija cheese or 4 tablespoons crumbled feta cheese
2/3 cup mayonnaise
2 tablespoons water
1/4 teaspoon ground cumin (optional) or 1/2 teaspoon dry roasted whole cumin seed (optional)

Steps:

NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
For thinner salad dressing, add more water. Adjust seasonings if necessary.
The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
Best if prepared at least an hour in advance.
Yield is estimated.

Nutrition Facts : Calories 1454.6, Fat 145.6, SaturatedFat 24.1, Cholesterol 50.3, Sodium 1395, Carbohydrate 34.3, Fiber 1.8, Sugar 9.7, Protein 11.1

CREAMY CILANTRO SALAD DRESSING

Creamy Cilantro Salad Dressing image

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!

Provided by Jim M

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11

Ingredients

1 ½ cups mayonnaise
¾ cup canola oil
⅓ 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

Steps:

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.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 1.6 g, Cholesterol 6.7 mg, Fat 19.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 145.1 mg, Sugar 0.4 g

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

Ingredients

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

GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING

Green Bean Salad with Pumpkin Seed Dressing image

Categories Bean Vegetarian Quick & Easy Low/No Sugar Summer Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 10

Ingredients

1/2 cup green (hulled) pumpkin seeds (not roasted; 2 1/4 oz) or pine nuts (2 1/2 oz)
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
3/4 lb green beans (preferably haricots verts)
2 small tomatoes (1/2 lb total), halved, seeded, and cut lengthwise into 1/4-inch-wide strips

Steps:

Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.