Cilantro Pepita Salad Dressing

If you have ordered the Mexican Caesar Salad at El Torito, you know the luscious creamy green dressing they make.  I find it so delicious that I inquired in the restaurant about the ingredients.  They don't divulge their recipe secrets, but I learned the dressing is full of high-fat mayonnaise.

I continued my sleuthing online and found many "copycat" recipes for this dressing.  They taste so close to the original that no one would know the difference.  But little ol' me does not want all that fat!

My version is much lighter and every bit as delicious.  You can throw together a salad with romaine lettuce, tomatoes, roasted pepitas (pumpkin seeds),  Mexican Cotija cheese and tortilla strips, then toss it with this dressing and dig in.  Buen appetito!

Cilantro Pepita Salad Dressing

1 4-ounce can fire-roasted diced chilies
1/4 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (or Parmesan if Cotija is unavailable)
3/4 cup water
1 1/2 cups light mayonnaise
     OR
1 cup fat free mayonnaise plus 1/2 cup full-fat mayonnaise
2 bunches fresh cilantro,  leaves pulled off stems

Place all ingredients except cilantro in blender.  Blend about 10 seconds to incorporate.  Add cilantro leaves a big handful at a time and blend.  Repeat until all cilantro is used.  Refrigerate several hours to allow flavors to blend.  Makes 1 quart, each 2-tablespoon serving one point plus.