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I first had a similar salad at Red-O restaurant in Newport Beach and absolutely loved the salad dressing. I searched online and thankfully I found it.

Toasted Guajillo Dressing
3/4 cup vegetable oil, olive oil or a mixture of the two
2 medium (1/2 ounce total)dried guajillo chiles, (you can also use with New Mexico chiles)
2 garlic cloves, peeled and cut in quarters
1/4 cup sherry vinegar
A scant teaspoon salt
Optional: 1/2 seeded and finely chopped canned chipotle

Pour the oil in a small skillet over medium heat. While the oil is heating, break the stems off the chiles, tear them open and shake out all the seeds. Lay tthe chiles in the oil, along with the garlic. Turn and stir continually until the insides have lightened in color and they are toasty smelling, about 30 seconds if the oil isn’t too hot.

Remove from the heat. Transfer the chiles to a blender jar (leave the oil and garlic in the pan). Add the vinegar, salt and chipotle (if using), then blend for 30 seconds. When the oil and garlic are cool (5 to 10 minutes) add to the blender. Blend until smooth—it may take a minute or more. Taste and highly season with more salt. Measure 1/3 cup of the dressing to use as a marinade for the steak. Pour the rest into a jar with a secure lid. Shake well immediately before use.