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
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