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Fennel Salad Green with Goddess Dressing
By Chef Patricia Greenberg



10 ounces green peas 
1/2 cup Soy Milk 
2 tablespoons lemon juice 
2 cloves Organic Garlic 
2 sprigs Mint (Fresh) 
6 leaves Basil (Fresh) chopped 
Salt and Pepper (White) to taste 


1 Fennel Bulb sliced 
1 medium Organic Cucumbers peeled seeded and sliced 
4 Scallions white tender green parts and chopped 
2 cups Organic Carrots shredded 
1 pound Mixed Salad Greens washed and dried 


In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt and white pepper. 

Chill. Combine the fennel, cucumber, scallions, carrots, and greens in a serving bowl. 

Pour dressing over and toss lightly. 

Serve immediately.