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 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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|Serving Size: 1 Serving (1458g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 23 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 366.5mg||13 %|
|Potassium 1018mg||27 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 33.7g|
|Protein 6.7g||10 %|
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Calories per serving: 193
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