Fennel salad with soy green goddess dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Green peas; fresh or frozen |
| ½ | cup | Soy milk |
| 2 | tablespoons | Lemon juice |
| 2 | Garlic cloves; minced | |
| 3 | Sprigs mint | |
| 6 | Leaves fresh basil; chopped | |
| Salt and pepper to taste | ||
| 1 | Fennel bulb; sliced | |
| 1 | medium | Cucumber; peeled, seeded, and |
| ; sliced | ||
| 4 | Scallions; white and tender | |
| ; green parts, | ||
| ; chopped | ||
| 2 | cups | Shredded carrots |
| 1 | pounds | Mixed salad greens; washed and spun dry |
| 1 | cup | Soy sprouts |
| 1 | cup | Roasted soy nuts |
Directions
DRESSING
SALAD
In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill.
In a bowl, combine the fennel, cucumber, scallions, carrots, and greens.
Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 608 Calories (kcal); 6g Total Fat; (7% calories from fat); 36g Protein; 117g Carbohydrate; 0mg Cholesterol; 373mg Sodium Food Exchanges: 4 Grain(Starch); ½ Lean Meat; 11 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9389 Converted by MM_Buster v2.0n.