Name: Green Salad with Dill Dressing
Ingredients: 1 Head Boston lettuce, torn; 1/2 bn Romaine lettuce, torn; 4 Green onions, sliced; 3 Radishes, sliced; 1 lg Green bell pepper, in strips; 1 lg Tomato, diced; 1 Carrot, shredded; 1 sm Cucumber, sliced; 2 tb Red wine vinegar; 1 ts Dijon mustard; 2 tb Sour cream; 1/4 c Vegetable oil; 3 tb Olive oil; 1/4 ts Salt, optional; 2 ts Dill weed

Christians seem blind to the hypocrisy of treating homosexual conduct so seriously and adultery and divorce so lightly. Evangelicals cry out that they must defend “traditional marriage” against the danger of “gay marriage.” But the greatest threat to traditional marriage is not from without but from within; from the rampant adultery and divorce that is found in heterosexual marriages. Churches preach against “gay marriage” (and rightly so), but tolerate adultery, divorce, and adulterous remarriage within their own memberships. The divorce rate among Christians is a disgrace. The church is so morally compromised by adultery and sexual sin (e.g., addiction to pornography and fornication) among its heterosexuals that it has lost its power to confront the plague of homosexuality.

William Einwechter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Salads, Taste of ho, Not sent	8	Servings

INGREDIENTS

1		Head Boston lettuce, torn
1/2	bn	Romaine lettuce, torn
4		Green onions, sliced
3		Radishes, sliced
1	lg	Green bell pepper, in strips
1	lg	Tomato, diced
1		Carrot, shredded
1	sm	Cucumber, sliced
2	tb	Red wine vinegar
1	ts	Dijon mustard
2	tb	Sour cream
1/4	c	Vegetable oil
3	tb	Olive oil
1/4	ts	Salt, optional
2	ts	Dill weed

INSTRUCTIONS

SALAD
DILL DRESSING
In a large bowl, combine the salad ingredients. Refrigerate. For dressing,
whisk the vinegar and mustard in a small bowl. Whisk in remaining
ingredients. Refrigerate for at least 30 minutes. stir well before serving
with the salad. Yield: 8 servings. Makes 3/4 cup dressing. Diabetic
Exchange: one serving with 1 Tbsp. dressing, prepared with light sour cream
and without added salt : 1 1/2 fat, 1 vegetable 101 calories, 20 mg.
sodium, 0 mg. cholesterol, 9 gr. fat, 7 gr. carbohydrate. Submitteed by
Lucy Meyring, Walden, Colorado MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 32
Posted to MC-Recipe Digest V1 #473 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 05, 1997.

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