Chile-Cilantro Dressing

Name: 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

1 Review

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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

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.

Ratings & Reviews

Lisa01's Review

2008-11-28T18:11:42-05:00 Lisa01

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.

Chile-Cilantro Dressing

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