Believers will not be judged for sin at the judgment seat of Christ. Every sin of every believer was judged at the Cross, when God “made Him who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him” (2 Cor. 5:21). At the cross “Christ redeemed us from the curse of the Law, having become a curse for us” (Gal. 3:13). As our substitute, “He Himself bore our sins in His body on the cross, so that we might die to sin and live to righteousness” (1 Peter 2:24); “He, having offered one sacrifice for sins for all time, sat down at the right hand of God” (Heb. 10:12; cf. Eph. 1:7;4:32; 1 John 2:1-2). Because of His atoning sacrifice on our behalf, “There is now no condemnation for those who are in Christ Jesus… Who is the one who condemns? Christ Jesus is He who died, yes, rather who was raised, who is at the right hand of God, who also intercedes for us “(Rom. 8:1,34). But though salvation is not by works, works are the inevitable result of true salvation.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Salads, Grilling, Mc-recipe	6	servings

INGREDIENTS

1/4	c	Extra-virgin olive oil
2	tb	Balsamic vinegar
1	ts	Chopped fresh oregano
		OR 1/2 teaspoon dried oregano
1		Garlic clove; minced
1/2	ts	Salt
1/4	ts	Black pepper
2	lb	New potatoes; cut
		Into bite-size wedges
1		Green or yellow bell pepper; cut
		Into 1/2-inch pieces
		Imported brine- or oil-cured olives
1	c	Black olives; pitted and halved
1	c	Green olives; pitted and halved
1	c	Halved cherry tomatoes
2		Scallions; chopped
		Salt and black pepper; to taste

INSTRUCTIONS

DRESSING
SALAD
For the dressing: Whisk together the olive oil, vinegar, oregano,
garlic, salt and pepper in a large bowl.
For the salad: Steam the potatoes over boiling water until just
tender, about 12 minutes. Drain well. Add to the dressing and toss to
coat.
Prepare a medium-hot fire in the grill with a lightly oiled vegetable
rack in place.
Lift the potatoes from the dressing with a slotted spoon. Grill,
tossing frequently, until completely tender and grill-marked but not
mushy, about 8 minutes. Remove from the grill and place in a large
salad bowl.
Add the peppers to the dressing and toss to coat. Lift from the
dressing with a slotted spoon. Grill, tossing frequently, until just
tender and lightly browned, about 3 minutes. Remove from the grill
and add to the potatoes.
To serve, add the olives, tomatoes and scallions to the potatoes. Add
the remaining dressing and toss gently to mix. Season with salt and
pepper to taste. Serve at once.
REF: "The Vegetanan Grill" by Andrea Chesman
Attached to story "Potato Salad" by Carol Ward; syndicated by Knight
Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun).
Hanneman 1998 June
Recipe by: Andrea Chesman, Vegetarian Grill
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.

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