| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads, Spinach | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Non fat buttermilk |
| 1/4 | c | Packed fresh dill weed |
| sprigs | ||
| 1/4 | c | Packed fresh basil leaves |
| 1/4 | c | Packed fresh parsley sprigs |
| 2 | t | Lemon juice |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1 | Clove garlic, halved | |
| 4 | c | Packed fresh spinach leaves |
| about 1/2 lb. | ||
| 1 | c | Julienne cut yellow bell |
| pepper | ||
| 1 | c | Cherry tomato halves |
| 2/3 | c | Diagonally sliced green |
| onions |
INSTRUCTIONS
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@keyway.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 193.3mg
Potassium: 523.9mg
Carbohydrates: 18.3g
Fiber: 4.7g
Sugar: 3.1g
Protein: 3.9g