Carrot And Caper Salad Vinaigrette

The rules and regulations approach that focuses on keeping the teenager “out of trouble” will ultimately fail because it does not deal with the heart. As Paul so powerfully states, it “lacks any value for restraining sensual indulgence.” What he means is that it does not deal with the source of a person’s wrong behavior, the sinful desires of the heart. Peter says that the corruption in the world is caused by evil desires (2 Peter 1:4). We have to work at the level of the heart desires with our teenagers, or we will win lots of battles and ultimately lose the war. It’s not enough to be detectives, jailers, and judges. We must pastor the hearts of our children with the kind of faithful, watchful care for their souls that we receive from our heavenly Father.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
		Salad	4	Servings

INGREDIENTS

1 1/2	lb	Small baby carrots, fresh or
		frozen may be cut in
		half
4		Scallions, chopped
1/2	c	Sliced black olives
2	T	Capers
2	T	Chopped parsley
2	T	Grated lemon rind
1/2	c	Olive oil
3	T	Lemon juice
1/4	t	Dijon mustard
		Salt to taste
		Pepper to taste

INSTRUCTIONS

Cook carrots for 5 minutes in boiling water. Drain and refresh under
cold water. Drain and put in dish with the rest of the ingredients.
Shake dressing and pour over mixture. Chill and serve. Yield: 4 to 6
servings.  MARTHA GRUBBS  From <Traditions: A Taste of the Good Life>,
by the Little Rock (AR)  Junior League.  Downloaded from Glen's MM
Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 782 Calories From Fat: 533 Total Fat: 59.7g Cholesterol: 152mg Sodium: 606.9mg Potassium: 1053.2mg Carbohydrates: 17.4g Fiber: 6g Sugar: 8.8g Protein: 43.7g