DRESSING:
10 ounces green peas, fresh or frozen
1/2 cup soy milk
2 tablespoons lemon juice
2 garlic cloves, minced
3 sprigs of mint
6 leaves fresh basil, chopped
Salt and pepper to taste
SALAD:
1 fennel bulb, sliced
1 medium cucumber, peeled, seeded, and sliced
4 scallions, white and tender green parts, chopped
2 cups shredded carrots
1 pound mixed salad greens, washed and spun dry
1 cup soy sprouts
1 cup roasted soy nuts
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.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
