VEGAN/Fennel Salad with Soy Green Goddess Dressing

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<mx2 source= " MasterCook 5.0 " date= " September 28, 2000 " >

<Summ>

<Nam>

Fennel Salad With Soy Green Goddess Dressing

</Nam></Summ>

<RcpE name= " Fennel Salad With Soy Green Goddess Dressing " author= " Recipe

Courtesy Patricia Greenberg " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Fennel Salad With Soy Green Goddess Dressing

 

Recipe By :Recipe Courtesy Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DRESSING:

10 ounces green peas -- fresh or frozen

1/2 cup soy milk

2 tablespoons lemon juice

2 garlic cloves -- minced

3 mint sprigs

6 fresh basil leaves -- chopped

Salt and pepper to taste

SALAD:

1 fennel bulb -- sliced

1 medium cucumber -- peeled, seeded, and

4 scallions -- white and tender gre

2 cups shredded carrots

1 pound mixed salad greens -- washed and spun dry

1 cup soy sprouts

1 cup roasted soy nuts

 

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.

 

Source:

" Cooking Live #9389 "

S(Formatted by):

" KES on 9/28/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 250 Calories (kcal); 9g Total Fat; (29% calories from fat); 17g

Protein; 30g Carbohydrate; 0mg Cholesterol; 110mg

Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5068 5071

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " DRESSING: " code= " S " ></IngR>

<IngR name= " green peas " unit= " ounces " qty= " 10 " >

<IPrp>

fresh or frozen

</IPrp>

</IngR>

<IngR name= " soy milk " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " lemon juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " mint sprigs " qty= " 3 " ></IngR>

<IngR name= " fresh basil leaves " qty= " 6 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " Salt and pepper to taste " ></IngR>

<IngR name= " SALAD: " code= " S " ></IngR>

<IngR name= " fennel bulb " qty= " 1 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " cucumber " unit= " medium " qty= " 1 " >

<IPrp>

peeled, seeded, and sliced

</IPrp>

</IngR>

<IngR name= " scallions " qty= " 4 " >

<IPrp>

white and tender green parts, chopped

</IPrp>

</IngR>

<IngR name= " shredded carrots " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " mixed salad greens " unit= " pound " qty= " 1 " >

<IPrp>

washed and spun dry

</IPrp>

</IngR>

<IngR name= " soy sprouts " unit= " cup " qty= " 1 " >

<INtI>

5068

</INtI>

</IngR>

<IngR name= " roasted soy nuts " unit= " cup " qty= " 1 " >

<INtI>

5071

</INtI>

</IngR>

<DirS>

<DirT>

In a food processor or blender, puree the peas, soy milk, lemon juice, garlic,

mint, basil, salt, and pepper. Chill.

</DirT>

<DirT>

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.

</DirT>

</DirS>

<Srce>

Cooking Live #9389

</Srce>

<AltS label= " Formatted by " source= " KES on 9/28/00 " />

</RcpE></mx2>