Fennel salad with soy green goddess dressing

Yield: 1 servings

Measure Ingredient
10 ounces Green peas; fresh or frozen
½ cup Soy milk
2 tablespoons Lemon juice
2 \N Garlic cloves; minced
3 \N Sprigs mint
6 \N Leaves fresh basil; chopped
\N \N Salt and pepper to taste
1 \N Fennel bulb; sliced
1 medium Cucumber; peeled, seeded, and
\N \N ; sliced
4 \N Scallions; white and tender
\N \N ; green parts,
\N \N ; chopped
2 cups Shredded carrots
1 pounds Mixed salad greens; washed and spun dry
1 cup Soy sprouts
1 cup Roasted soy nuts

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.

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