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Ingredientes
- 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 tsp Lemon juice
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1 x Clove garlic, halved
- 4 c. Packed fresh spinach leaves, (about 1/2 pound
- 1 c. Julienne cut yellow bell pepper
- 1 c. Cherry tomato halves
- 2/3 c. Diagonally sliced green onions
Direcciones
- Position knife blade in food processor bowl; add in first 8 ingredients. Top with cover and process till 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 45 | |
| Calories from Fat 5 | 11% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 130mg | 5% |
| Potassium 426mg | 12% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.92g | 2% |
| Protein 2.91g | 5% |
