Name: Broccoli and Red Pepper Salad
Ingredients: 4 lb Broccoli; 3 Sweet red peppers; cut into thin strips; 3/4 c Olive oil; 1/4 c Lemon juice; 2 ts Dijon mustard; 1/4 ts Salt; 1/8 ts Black pepper

However one chooses to interpret Revelation 3:20, it must not be thought that the sinner possesses the power to open his own heart to Christ. Only God can do this (John 6:44; Acts 16:14; James 1:18). Although God’s sovereignty in salvation does not negate our responsibility to proclaim the Gospel to all men, we must never suggest to people that the power to convert their hearts lies within them (Psalm 110:3; Philippians 1:29; 2 Timothy 2:24-26) (Darryl Erkel).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Vegetables	8	Servings

INGREDIENTS

4	lb	Broccoli
3		Sweet red peppers; cut into thin strips
3/4	c	Olive oil
1/4	c	Lemon juice
2	ts	Dijon mustard
1/4	ts	Salt
1/8	ts	Black pepper

INSTRUCTIONS

:    Trim off large leaves of broccoli, and remove tough ends of lower
stalks.  Wash broccoli thoroughly; cut flowerets into bite-sized pieces
(reserve the stems for another use). Cook broccoli covered, in a small
amount of boiling salted water 2 to 3 minutes or until slightly tender;
drain.  Rinse with cold water; drain and set aside.
:    Combine broccoli and peppers in a large mixing bowl; toss gently.
Combine remaining ingredients in a jar; cover tightly and shake vigorously.
Pour marinade over vegetables, toss gently. Cover and chill overnight.
Drain off marinade before serving.
From October, 1983 "Southern Living"  Typos by Jeff Pruett From: Jeff
Pruett                     Date: 13 Oct 95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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