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Chile-Cilantro Dressing

Yield 1 1/2 cups (serving size: 2 tablespoons)

Ingredients

  • 2 tablespoons unsalted pumpkinseed kernels, toasted
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons crumbled reduced-fat feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 (4.5-ounce) can chopped green chiles, undrained
  • 1 garlic clove, chopped
  • 1 cup chopped fresh cilantro
  • 2 tablespoons water
  • 1/2 cup plain fat-free yogurt

Nutrition Information

  • calories 39
  • caloriesfromfat 72 %
  • fat 3.1 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.9 g
  • protein 0.8 g
  • carbohydrate 2.2 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 178 mg
  • calcium 19 mg

How to Make It

  1. Place the first 8 ingredients in a blender; process 15 seconds. Gradually add cilantro; process until smooth.

  2. Combine 2 tablespoons water and yogurt in a small bowl, stirring with a whisk until smooth. Add cilantro mixture; stir well.