Pumpkin Seed Dressing

  • 8 servings
  •  45 mins
  •  15 mins
  •  30 mins

Ingredients

  • 1 medium poblano chile roasted
  • 3 tablespoons raw pumpkin seeds without shells lightly toasted and cooled
  • 1 large clove garlic
  • 1/8 teaspoon black fine grind pepper
  • 1/2 teaspoon salt
  • 1/2 cup Mazola® Corn Oil
  • 2 tablespoons wine vinegar
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup chopped cilantro
  • 3/4 cup mayonnaise thinned with 1/4
  • 1/4 cup water

Instructions

Blend chile, pumpkin seeds, garlic, pepper, salt, oil, vinegar, cheese, cilantro, mayonnaise and water in a food processor or blender to make a puree. Note: if using as a dip, omit the mayonnaise and water.

Refrigerate at least 30 minutes before serving. Makes enough dressing for 2 quarts of lettuce or vegetable salad.

*NOTE: If raw pumpkin seeds are unavailable, roasted pumpkin seeds without shells may be used, but in this case, do not toast.