Chile-Cilantro Dressing

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

Billy Strynkowski,

Cooking Light

December 2007
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