Spinach-tomato salad with buttermilk herbed dressing

4 Servings

Ingredients

Quantity Ingredient
½ cup Non fat buttermilk
¼ cup Packed fresh dill weed sprigs
¼ cup Packed fresh basil leaves
¼ cup Packed fresh parsley sprigs
2 teaspoons Lemon juice
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 Clove garlic; halved
4 cups Packed fresh spinach leaves; (about 1/2 lb.
1 cup Julienne cut yellow bell pepper
1 cup Cherry tomato halves
⅔ cup Diagonally sliced green onions

Directions

Position knife blade in food processor bowl; add first 8 ingredients. Top with cover and process until smooth, scraping sides of bowl with a rubber spatula occasionally. Place in a small bowl; cover and chill.

Combine spinach leaves, bell pepper, tomato halves and green onions in a large bowl. Serve dressing with salad. Yield: 4 servings. (About 47 calories per 2 cups salad and 3 tablespoons dressing).

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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