Name: Greek Spinach Salad
Ingredients: 1 bn Spinach; washed, trimmed and crisped; 1/2 English cucumber; thinly sliced; 2 Tomatoes; cut into wedges; 1 Green bell pepper; cut into strips; 1 Red bell pepper; cut into strips; 24 Greek olives; or as desired; 3/4 c Whole natural almonds; toasted *; 1/4 lb Crumbled feta cheese; Three Herb Dressing *

Evangelicals know that the power behind the eighteenth century revivals and the great nineteenth century missionary movement was prayer, and that the prayer was made out of hearts agonizing over the prospect of all who leave this world without Christ being lost. Was such prayer misconceived? uninstructed? foolish? wrong-headed? An evangelical who values his heritage must ponder that question, recognizing that if universalism is true all that missionary passion and praying was founded on a monstrous mistake.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Greek	Almonds, Lowfat, Meatless	8	Servings

INGREDIENTS

1	bn	Spinach; washed, trimmed and crisped
1/2		English cucumber; thinly sliced
2		Tomatoes; cut into wedges
1		Green bell pepper; cut into strips
1		Red bell pepper; cut into strips
24		Greek olives; or as desired
3/4	c	Whole natural almonds; toasted *
1/4	lb	Crumbled feta cheese
		Three Herb Dressing *

INSTRUCTIONS

Toss all ingredients except feta cheese with Three Herb Dressing. Arrange
on serving platter. Top with crumbled cheese to serve.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
* See separate recipe.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Apr 08,
1998

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