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