Name: Green Vegetable Salad (Mf)
Ingredients: 8 oz Green cabbage, cored and shredded; 1/4 lb Haricots verts, blanched; 8 Spinach leaves, stemmed and shredded; 2 Kirby cucumbers, seeded, cut into strips 2 inches long and 1/4 inch wide; 1/3 c Olive oil; 2 tb Tarragon or white wine vinegar; Dijon mustard, to taste; 2 Scallions, thinly sliced; Salt and freshly ground black pepper

We live in a world where truth is relative. According to most, there is no absolute standard to determine right from wrong because truth is ever-changing and subjectively suited to personal opinions and popular culture. Most want to believe this because at our core we want to be autonomous without any accountability and restraints. We want to be God. We want to be the sole arbitrator to determine right from wrong. So to bolster support for this driving tendency, many have used the Word of God for their justification. They have erroneously taken Jesus’ words in Matthew 7 not to judge as their shield for critique-free sinful behavior. It’s funny how they use our Lord’s words as a reason not to submit to the rest of our Lord’s words found elsewhere in the Bible! However, such a position is contradictory to the inherent understanding of societal function and clearly a false interpretation of what Jesus intended.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Side-sal	4	Servings

INGREDIENTS

8	oz	Green cabbage, cored and shredded
1/4	lb	Haricots verts, blanched
8		Spinach leaves, stemmed and shredded
2		Kirby cucumbers, seeded, cut into strips 2 inches long and 1/4 inch wide
1/3	c	Olive oil
2	tb	Tarragon or white wine vinegar
		Dijon mustard, to taste
2		Scallions, thinly sliced
		Salt and freshly ground black pepper

INSTRUCTIONS

Combine the cabbage, green beans, spinach and cucumber. Make a dressing of
the oil, vinegar, mustard to taste and scallions. Season to taste with salt
and pepper and combine with the vegetables.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11,
1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6689 Posted to MC-Recipe Digest
V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

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