Name: Garden Salad with Smoked Tomato Dressing
Ingredients: 2 sl Bacon; diced; 1 lg Tomato; 2 ts Tomato paste; 1 Clove roasted garlic; 1 Shallot; diced; 1 ts Balsamic vinegar; 2 ts Raspberry vinegar; 1/4 c Corn oil; 1/4 c Olive oil; Salt; 12 c (7-8 oz) assorted young lettuce leaves; such as romaine, bibb, arugula & red oak leaf rinsed, dried

The author of Hebrews readily admits that discipline is painful (Heb. 10:11). But He also assures us it is profitable. It produces “a harvest of righteousness and peace.” The purpose of God’s discipline is not to punish us but to transform us. He has already meted out punishment for our sins on Jesus at Calvary: “The punishment that brought us peace was upon Him” (Isaiah 53:5). But we must be transformed more and more into the likeness of Christ. That is the purpose of discipline.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	Tex-Mex	Tex-mex, Salads, Hot/spicy, Sauces	4	Servings

INGREDIENTS

2	sl	Bacon; diced
1	lg	Tomato
2	ts	Tomato paste
1		Clove roasted garlic
1		Shallot; diced
1	ts	Balsamic vinegar
2	ts	Raspberry vinegar
1/4	c	Corn oil
1/4	c	Olive oil
		Salt
12	c	(7-8 oz) assorted young lettuce leaves; such as romaine, bibb, arugula & red oak leaf rinsed, dried

INSTRUCTIONS

NW
In a skillet, cook the bacon until the fat is rendered; reserve bacon and
fat separately. Smoke the tomato for 15 minutes (in a skillet turning often
until over medium-high heat). Remove peel, slice in half and squeeze the
juice from the tomato into a small saucepan. Reserve the tomato. Add the
tomato paste to the saucepan and cook over medium heat for 2 minutes,
stirring often until thickened.
Place the tomato paste and tomato in a blender with the garlic, shallot,
and vinegars. Puree for 30 seconds. Combine the bacon fat and oils, and
with the blender on low, drizzle into the puree. Season with salt.
Place the lettuces in a large mixing bowl. Add the blended dressing and
toss gently but thoroughly. Divide among 4 or 6 plates and top each salad
with some of the reserved bacon.
Source: The New Texas Cuisine by Stephan Phyles ISBN 0-385=42336-5
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998

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