| 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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