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.
Combine the fennel, cucumber, scallions, carrots, and greens in a serving bowl.
Pour dressing over and toss lightly.