Greens With Cranberry-cilantro Vinaigrette

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man may be nourished… I saw that the most important thing I had to do was to give myself to the reading of the Word of God and to meditation on it.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Vegtime2	1	Servings

INGREDIENTS

1/4	c	Seasoned rice vinegar
1/2	t	Minced garlic
1/2	lb	Fresh lemon juice
3	T	Water
1/4	c	Chopped fresh cilantro
		or more to taste
1/4	c	Dried cranberries
3/4	c	Grape seed oil or
		extra-virgin olive oil
		Salt to taste
10	c	Mixed greens, up to 12

INSTRUCTIONS

MAKES 1 1/4 CUPS DAIRY-FREE 30 MINUTES  Every drop of this vinaigrette
is bursting with the flavor of fresh  cilantro and cranberries. Drizzle
it over mixed greens, or steamed or  grilled vegetables.  In blender or
food processor, combine rice vinegar, garlic, lemon  juice, water,
cilantro and cranberries. With machine running, slowly  add oil until
well blended. Add salt to taste.  Place greens in large bowl. Add
enough dressing to lightly coat.  Serve with extra dressing on side.
PER SERVING WITH 1 TABLESPOON EXTRA DRESSING: 94 CAL.; 0 PROT.; 8G
TOTAL FAT (1G SAT. FAT); 0 CARB.; 0 CHOL , 0 SOD., 0 FIBER.  Converted
by MC_Buster.  Recipe by: Vegetarian Times, October, 1998, page 44
Converted by MM_Buster v2.0l.

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