with Creamy Pink Fennel Dressing!

5 servings of salad with extra dressing

Dressing makes 1-3/4 cups

2/3 c. corn oil

1/4 c. white vinegar

1/4 c. tomato paste

1/2 c. non-dairy liquid creamer

1-1/2 T. sugar

1 t. firmly packed light brown sugar

1 t. ground fennel seed (ground to a powder)

1 t. garlic powder

1 t. dried tarragon

1 t. onion powder

1 t. sweet paprika

1/2 t. salt plus to taste

1/4 t. black pepper

2 dashes red cayenne pepper

4-5 cups torn butter (Boston) lettuce

20 fresh mushrooms, thinly sliced

fresh carrot ribbons

sliced (not slivered) almonds

Place first 14 ingredients in a blender container. Blend on medium-low speed till blended, then on medium-high speed till thick, smooth and creamy.

On individual salad plates layer lettuce, mushrooms and carrot ribbons, in that order. Spoon a few tablespoons of dressing over each serving, then top each with a few slices of sliced almonds. Do not toss dressing into salad. Serve at once.

Notes: To make carrot ribbons: Peel a carrot; cut off ends. Then, using a sharp potato peeler (an old style potato peeler works best), peel off very thin and narrow strips of carrot from tip to tip working around the carrot.

You will have leftover dressing if serving only 5 salads. Please refrigerate.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."