Chile-Cilantro Dressing

The extra dressing will keep several days in the refrigerator

• Ready In: 5 mins
• Serves: 4
• Yields: 1 1/2 cups

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 1/2ounce) 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.