Ingredients
- 1 fennel bulb
- 4 green onions
- 1 green cabbage (about 3 lbs)
- 1 cup Italian parsley leaves
- 2 cups Green Goddess Dressing ( A BetterBody Foods Recipe)
Directions
- 1.Rinse the fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem and slice around the triangle-shaped core of each fennel bulb half. Then, chop each fennel half into 1/4-inch thick slices.
- 2.Remove the roots from the green onions and then slice them diagonally into 1/8-inch slices. Rough chop the Italian Parsley leaves.
- 3.Slice the green cabbage in half and cut around the core. Next, cut each cabbage in half into 1/4-inch-thick slices. Then, cut each slice into 1/4-inch strips. You should have about 10 to 12 cups of chopped cabbage.
- 4.Top with the Green Goddess Dressing ( recipe can be found in BetterBody Foods online recipes). Toss the greens in the dressing.
- 5.Taste the greens about ten minutes after adding the dressing; add salt and pepper if necessary. If you are preparing the salad ahead of time, give it a big stir before serving, and add salt and pepper if necessary.
- 6.Enjoy your Green Goddess Salad!
