Name: Chopped Winter Salad with Lemon-Mint Dressing
Ingredients: 2 Garlic cloves; minced; 1/2 c Fresh lemon juice; 1 1/2 ts Sugar; Salt and freshly ground black pepper; 1/2 c Olive oil; 2 tb Finely chopped fresh mint; 1/2 Green cabbage; finely shredded; 2 Fennel bulbs; trimmed and finely shredded; 4 Carrots; peeled and shredded; 1 tb Chopped cilantro; 1 tb Chopped fresh dill; 1/4 c Pomegranate seeds

To concentrate on service and activity for God may often actively thwart our attaining of the true goal, God Himself. At first sight it seems heroic to fling our lives away in the service of God and of our fellows. We feel it is bound to mean more to Him than our experience of Him. Service seems so unselfish, whereas concentrating on our walk with God seems selfish and self-centered. But it is the very reverse. The things that God is most concerned about are our coldness of heart towards Himself and our proud, unbroken natures. Christian service of itself can, and so often does, leave our self-centered nature untouched… With those things hidden in our hearts, we have only to work alongside others, and find resentment, hardness, criticism, jealousy, and frustration issuing from our hearts. We think we are working for God, but the test of how little of our service for Him is revealed by our resentment or self-pity… We need to leave our lusting for ever-larger spheres of Christian service and concentrate on seeing God for ourselves and finding the deep answer for life in Him.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Grains	American	Cooking, Live	1	Servings

INGREDIENTS

2		Garlic cloves; minced
1/2	c	Fresh lemon juice
1 1/2	ts	Sugar
		Salt and freshly ground black pepper
1/2	c	Olive oil
2	tb	Finely chopped fresh mint
1/2		Green cabbage; finely shredded
2		Fennel bulbs; trimmed and finely shredded
4		Carrots; peeled and shredded
1	tb	Chopped cilantro
1	tb	Chopped fresh dill
1/4	c	Pomegranate seeds

INSTRUCTIONS

LEMON-MINT DRESSING
SALAD
GARNISH
Prepare the dressing:
In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and
pepper. Slowly add the olive oil, whisking until blended. Stir in the mint.
Taste for seasoning.
Prepare the salad:
In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill,
and toss to combine. Drizzle the dressing over the salad and toss to coat
evenly. Sprinkle the pomegranate seeds over the top.
Yield: 6 to 8 servings
Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro"
Recipe by: Cooking live Show #9012
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997

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“This side of eternity we see only a fraction of the picture”