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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 36 |
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The extra dressing will keep several days in the refrigerator Ingredients:
2 tablespoons unsalted pumpkin seeds, 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 pepper |
0.5 (4 1/2 ounce) can chopped green chilies, undrained |
1 garlic clove, chopped |
1 cup chopped fresh cilantro |
2 tablespoons water |
1/2 cup plain fat-free yogurt |
Directions:
1. Place the first 8 ingredients in a blender; process 15 seconds.
2. Gradually add cilantro; process until smooth.
3. Combine 2 tablespoons water and yogurt in a small bowl, stirring with a whisk until smooth.
4. Add cilantro mixture; stir well.
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