Calories: 153 Proteins: 6 Carbs: 21 Fibers: 5 Fats: 6 Serves: 8 Total time: 10M
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)
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. Place the cabbage, onions, Italian parsley, and fennel in a large bowl. Top with the Green Goddess Dressing ( recipe can be found in BetterBody Foods online recipes). Toss the greens in the dressing. 4. 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. 5. Enjoy your Green Goddess Salad!
