Green Goddess Salad

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1

Prepare the ingredients.

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2

Trim off the stem and reserve the fronds for the dressing or garnish.

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3

Halve the cabbage, remove the core, and chop into 1/4-inch dice to yield 10 to 12 cups.

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4

Combine the cabbage, onions, parsley, fennel fronds, and diced fennel in a large bowl. Add the dressing and toss well.

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Full recipe & nutritional value on foodfaithfitness.com