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.
Fresh citrus, salty pepitas and tart red wine vinegar from Hy-Vee blend deliciously to create a flavorful winter salad.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 27g
- Protein: 7g