Recipe by 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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1 1/2 cups
toasted pumpkin seeds
red wine vinegar
crumbled Cotija cheese
roasted Anaheim chile peppers
freshly ground black pepper
fresh cilantro, rinsed and stemmed
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 then use it sparingly ... on fish tacos which is our favorite use of it. I like making foods from scratch and especially "copy cat" recipes. Maybe I will post my "copy" of Chevy's Restaurant (Southern Calif. again) with my own twists. I also roast the tomatoes and onions on our patio "chimenea" with a little grill place on top like I did for the Anaheim pepper for this dressing recipe. The dressing already was tasting heavenly even before I put the cilantro it. It is so much better than the bottled; you can taste the little crunchy pepitas much better. I cut the recipe in half as we are empty nesters now and it still made a little more than 12 oz. plus what I ate off the spatula! I used my 4 or 5 cup food processor for this half recipe and it was perfect. ( I don't like my blender.) Oh, I am one happy camper. Thank YOU! I wanted to post my photo of the dressing in a large canning jar, but the pixels were too big. :-(
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 loved! Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Cilantro Salad Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 1039
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