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Chile-Cilantro Dressing

Chile-Cilantro Dressing

Cooking Light DECEMBER 2007

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 72%
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.8g
  • Carbohydrate: 2.2g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 178mg
  • Calcium: 19mg
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Chile-Cilantro Dressing recipe

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