| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Golden raisins |
| 1 |
tb |
White-wine vinegar |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Water |
| 1 |
tb |
Grated onion |
| 1 |
ts |
Dijon-style mustard |
| 2 |
c |
Finely chopped cabbage |
| 1 |
|
Carrot; grated coarse |
INSTRUCTIONS
In a small saucepan combine the raisins, the vinegar, the oil, the
water, the onion, the mustard, and salt and pepper to taste and boil
the mixture, stirring, for 30 seconds. In a blender puree the
vinaigrette until it is smooth and in a bowl toss it with the cabbage
and the carrot.
Serves 2.
Gourmet July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”