God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
[There is] a unique fullness of joy that the Lord graciously provides His children when they willingly and uncomplainingly endure troubles while trusting in Him – regardless of the cause, type, or severity of the distress. He will always use them for our benefit and for His own glory. It is not because of some sort of religious masochism, but rather a sincere trust in the promise and goodness of our Lord, that we can look on trials as a welcome friend, knowing with Joseph that what may have been meant for evil against us, God means for good (Gen. 50:20; cf. Rom. 8:28).
John MacArthur
Bar Room Slaw
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs
Chinese
Salads
1
Servings
INGREDIENTS
Assorted Vegetables **
2
Egg yolks
1
tb
Fresh lemon juice
1/2
ts
Dijon-style mustard
Kosher salt
Freshly ground pepper
1
c
To 1 1/2C olive oil
1 1/2
ts
Red wine vinegar
Romaine lettuce leaves
Belgian endive, separated into leaves, rinsed
Watercress, rinsed, trimmed
Alfalfa sprouts
INSTRUCTIONS
1. Select vegetables according to season, personal preference and
complementarity of colors, textures and tastes. Cut into very fine
julienne by hand or shred fine in food processor, using shredding disc. 2.
Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl
until well blended. Add oil, drop by drop, whisking continuously, until
mixture is thick. Then continue whisking in oil in slow steady stream.
Stir in vinegar. 3. To serve, pour amount of dressing desired over
julienned vegetables in bowl; toss gently. Line individual salad plates
with romaine, endive and watercress. Top with dressed vegetables, dividing
evenly. Sprinkle with sprouts. ** Some vegetables to consider: carrot,
zucchini, red, green, and yellow bell pepper, celery, celeriac, summer
squash, chayote, Chinese cabbage, daikon, black radish, turnip, white and
red cabbage, cucumber, tomato, sugar snap peas, broccoli stems. Julienned
vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap.
Make dressing just before serving. Use one cup of julienne vegetables per
person.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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