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

The pulpit is not to be used to experiment in doctrine. Doctrine should already be settled before it ever reaches the pulpit. The sanctuary should not be a personal theological laboratory, and the people of God used as white mice. This can have profoundly damaging affects as already seen through the history of the church. Men have often used the pulpits to preaching and through doctrines which they have yet to understand, or fully grasp.

C. Matthew McMahon

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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