| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lg | Carrot |
| 1 | sm | Turnip |
| 1 | Jerusalem artichoke | |
| 1 | lg | Beet |
| 1 | Lettuce | |
| Juice of 1/2 small lemon | ||
| 2 | ts | Dijon mustard |
| 1 | ts | Lime juice |
| 2 | ts | Minced garlic |
| 1 | tb | Apple cider vinegar |
| 1/2 | ts | Pepper |
| 2 | ts | Herbal salt substitute |
| 2 | ts | Safflower oil |
| 2 | tb | Olive oil |
INSTRUCTIONS
1. Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated vegetables on top of lettuce. Sprinkle with fresh lemon juice. 2. Mix together mustard, lime juice, garlic, vinegar, pepper, salt substitute, and oils. Drizzle over grated vegetables. Serve extra dressing in a sauceboat or cruet. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”