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 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

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).