Name: Fresh Basil Dressing (Skinny Pasta)
Ingredients: 1/3 c Red wine vinegar; or balsamic; 2 tb Olive oil; 3 tb Fresh basil; finely chopped; 2 Cloves garlic; minced; 1/2 ts Salt; 1/4 ts Pepper

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
	Chicago	Salad, Sauce, Xref	4	servings

INGREDIENTS

1/3	c	Red wine vinegar; or balsamic
2	tb	Olive oil
3	tb	Fresh basil; finely chopped
2		Cloves garlic; minced
1/2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

Makes 2/3 cup or 8 servings. Nutrition not estimated separately. This
recipe used by another in this book. XREF: "Fusilli with Fresh Tomatoes and
Corn".
Mix all ingredients; refrigerate until serving time. Stir before using.
From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books,
Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat
Hanneman (Ed.), MasterCook 3: Dec 1996.
NOTES : Add a few fennel seed for more flavor.
Recipe by: Sue Spitler (1994)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jun 19,
1999, converted by MM_Buster v2.0l.

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