Place 1/4 cup cilantro, feta cheese, yogurt, olive oil, pepitas, vinegar and garlic in a food processor. Cover and process until smooth. Transfer dressing to a small bowl. Cover and refrigerate until ready to serve.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Fresh citrus, salty pepitas and tart red wine vinegar from Hy-Vee blend deliciously to create a flavorful winter salad.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. tightly packed fresh cilantro with stems, plus additional for garnish | ||
| ¼ c. Soirée traditional feta cheese crumbles | ||
| 2 ½ tbsp. Hy-Vee nonfat plain Greek yogurt | ||
| 2 tbsp. Gustare Vita extra virgin olive oil | ||
| 1 ½ tbsp. Hy-Vee roasted and salted pepitas | ||
| 1 ½ tbsp. Gustare Vita red wine vinegar | ||
| 1 clove garlic, peeled | ||
| 1 small shallot, thinly sliced | ||
| 3 blood oranges, peeled and cut into 1/4-in.-thick slices | ||
| 1 navel orange, peeled and cut into 1/4-in.-thick slices | ||
| 2 large ripe avocados, seeded, peeled and sliced | ||
| 1 tbsp. fresh lime juice | ||
| Ground sumac, for garnish |
Things To Grab
- Food processor
- 2 small bowls
Directions
Fill a small bowl with ice water. Add shallot; let stand for 2 to 3 minutes. Drain and set aside.
To serve, arrange blood and navel orange slices, avocado slices and shallot on a serving platter; drizzle with lime juice. Sprinkle avocado with sumac. Garnish with additional cilantro, if desired. Serve with dressing.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 27g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%