| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cklive21 | 1 | Servings | |
INGREDIENTS
| 10 | oz | Green peas, fresh or frozen |
| 1/2 | c | Soy milk |
| 2 | T | Lemon juice |
| 2 | Garlic cloves, minced | |
| 3 | Sprigs mint | |
| 6 | Leaves fresh basil, chopped | |
| Salt and pepper to taste | ||
| 1 | Fennel bulb, sliced | |
| 1 | Cucumber, peeled seeded | |
| and | ||
| sliced | ||
| 4 | Scallions, white and tender | |
| green parts | ||
| chopped | ||
| 2 | c | Shredded carrots |
| 1 | lb | Mixed salad greens, washed |
| and spun dry | ||
| 1 | c | Soy sprouts |
| 1 | c | Roasted soy nuts |
INSTRUCTIONS
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); 1/2 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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