Fennel Salad with Green Goddess Soy Dressing
September, 2004

Serves 6
This is a flavorful, unusual salad made with fennel, a crisp, faintly licorice-flavored vegetable. Long popular in Europe, fennel has become widely available in American grocery stores as more people come to appreciate its versatility and lively flavor. Look for firm, unbruised, medium-sized bulbs with fresh, celery-like stalks. The herbal Green Goddess dressing complements the fennel perfectly; the creaminess comes from soy milk rather than the usual sour cream and mayonnaise. Thick and tangy, the dressing also makes a great dip for crudités or sauce for steamed vegetables.
Prep Time: 15 minutes
Cooking Time: 5 minutes

10 ounces green peas, fresh or frozen (thawed)
1/2 cup soy milk
2 tablespoons lemon juice
2 cloves garlic, minced
3 sprigs fresh mint
6 leaves fresh basil, chopped
Salt and white pepper to taste

1 fennel bulb, sliced
1 cucumber, peeled, seeded and sliced
4 scallions, white and tender green parts, chopped
2 cups shredded carrots
1 pound mixed salad greens, washed and dried

1. In a food processor or blender, purée peas, soy milk, lemon juice, garlic, mint, basil, salt and pepper. Chill.

2. Combine fennel, cucumber, scallions, carrots and greens. Pour dressing over salad and toss lightly. Serve immediately.

Calories 97,Fat 1,Perfat 9,Cholesterol 0,Carbo 18,Protein 5,Fiber N/A,Sodium N/A