This is a flavorful, unusual salad made with fennel, a crisp, faintly licorice-flavored vegetable. Look for firm, unbruised, medium-size 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.
Recipe Ingredient Details:
1 fennel bulb, thinly sliced
1 cucumber, peeled, seeded, and sliced
4 scallions, white and light green parts, chopped
2 cups shredded carrots
8-10 cups mixed salad greens
10 ounces green peas, fresh or frozen and thawed
1/2 cup plain soy milk
2 tablespoons fresh lemon juice
2 cloves garlic
3 sprigs fresh mint
6 leaves fresh basil
In a blender, purée all dressing ingredients; season with salt and pepper. Chill.
Combine fennel, cucumber, scallions, carrots and greens. Drizzle with about half of dressing and toss lightly; add more to taste. Serve immediately.
Recipe Additional Notes:
PER SERVING (with 2 tbsp dressing): 48 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 3g protein, 10g carb, 4g fiber, 49mg sodium
Wed, 2004-09-29 12:05