Chile-Cilantro Dressing

1 Review
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Yield
1 1/2 cups (serving size: 2 tablespoons)
By Billy Strynkowski
December 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 39
  • Caloriesfromfat 72%
  • Fat 3.1g
  • Satfat 0.3g
  • Monofat 1.7g
  • Polyfat 0.9g
  • Protein 0.8g
  • Carbohydrate 2.2g
  • Fiber 0.2g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 178mg
  • Calcium 19mg

How to Make It

Step 1

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

Step 2

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

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Ratings & Reviews

Lisa01's Review

Lisa01
November 28, 2008
I love this recipe! I eliminate the pumpkin seeds, use olive oil instead of canola, and eliminate the feta (I just don't care for feta). It makes a wonderful Caesar salad.
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