Baby Greens With Almond Vinaigrette

Help the religious pluralist see that he does not really believe that all roads lead to heaven. If he did, then he would not express outrage at suicide bombings, human sacrifice, and other such practices that even staunch religious pluralists find abhorrent. One cannot consistently embrace religious pluralism and relativism and at the same time object to any religious belief or practice. If sincerity is all that matters for salvation, religious terrorists who sincerely believe their god calls them to kill others do nothing wrong when they obey him. To condemn even one religious belief is to appeal to some ultimate, normative standard by which we may evaluate religion, establishing that standard as the one, true religion – and there can be no one, true religion for the honest religious pluralist.

Robert Rothwell

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot01	6	Servings

INGREDIENTS

18		Asparagus spears -, abt 1
		lb hard ends trimmed
1	T	Olive oil
1/2	lb	Oyster or white mushrooms
		stems and caps finely
		sliced
1		Garlic clove, minced
2	T	Chopped fresh parsley
		Juice of 1 lemon
1/4	t	Salt
1/4	t	Freshly-ground black pepper
1	lb	Baby greens -, 6 cups
		loosely packed
		such as oak leaf mache and
		watercress
		Almond Vinaigrette, see *
		Note

INSTRUCTIONS

Note: See the "Almond Vinaigrette" recipe which is included in this
collection.  Blanch the asparagus in a large saucepan of boiling salted
water until  bright green, about 1 to 2 minutes. Immediately transfer
to a bowl of  iced water. Drain and cut on the diagonal into 2-inch
long pieces.  Set aside. Heat the olive oil in a medium skillet over
medium heat  until smoking. Saute the mushrooms just to soften, about 1
minute.  Add the garlic and saute briefly until the aroma is released.
Remove  from the heat. Stir in the parsley, lemon juice, salt and
pepper and  set aside to cool. In a large mixing bowl, lightly toss the
baby  greens with about half of the Almond Vinaigrette. Divide into 6
portions and place on serving plates. Divide the mushrooms and
sprinkle across the top. In the same bowl, toss the blanched  asparagus
with the remaining vinaigrette. Divide among the salads,  fanning the
spears across the top. This recipe yields 6 servings.  Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV
FOOD NETWORK - (Show # TH-6152 broadcast  09-06-1996) Downloaded from
their Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR
MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  09-21-1996  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 24 Calories From Fat: 20 Total Fat: 2.3g Cholesterol: 0mg Sodium: 99.6mg Potassium: 34.1mg Carbohydrates: 1g Fiber: <1g Sugar: <1g Protein: <1g