| 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 |
ts |
Lemon juice |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
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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