Name: Lemon Cucumber Salad
Ingredients: 3 tb Rice wine vinegar; 3 tb Extra-virgin olive oil; 1 ts Chopped chile pepper; 1 tb Chopped fresh lavender; (optional); Salt and freshly ground black pepper; to taste; 1 lb Lemon cucumbers; thinly sliced; 1 md Red onion; thinly sliced; 1/2 Red bell pepper; Cut into thin strips; Red leaf lettuce leaves

There is a war going on. All talk of a Christian’s right to live luxuriantly “as a child of the King” in this atmosphere sounds hollow-especially since the King Himself is stripped for battle. It is more helpful to think of a “wartime” lifestyle than a merely “simple” lifestyle. Simplicity can be very inward directed, and may benefit no one else. A wartime lifestyle implies that there is a great and worthy cause for which to spend and be spent (2 Corinthians 12:15).

John Piper

CATEGORY	CUISINE	TAG	YIELD
	Armenian	Vegtime2	4	servings

INGREDIENTS

3	tb	Rice wine vinegar
3	tb	Extra-virgin olive oil
1	ts	Chopped chile pepper
1	tb	Chopped fresh lavender; (optional)
		Salt and freshly ground black pepper; to taste
1	lb	Lemon cucumbers; thinly sliced
1	md	Red onion; thinly sliced
1/2		Red bell pepper
		Cut into thin strips
		Red leaf lettuce leaves

INSTRUCTIONS

4 SERVINGS DAIRY-FREE
Lemon cucumbers are named for their round, yellow appearance, not their
flavor, which is sweet and mild. If not available, choose another heirloom
cucumber, such as Japanese or Armenian, for this salad.
In small bowl, combine vinegar, oil, chile pepper and lavender if using.
Season with salt and pepper.
In medium bowl, combine cucumbers, onion and red pepper. Pour over dressing
and toss to coat. Let stand 10 minutes.
Arrange lettuce leaves on individual serving plates. Spoon a generous
amount of salad over leaves. Serve right away.
PER 5ER1/2NG: 130 CAL.; 10 PROT.;10g TOTAL FAT (2G SAT. FAT); 11G CARB.; O
CHOL.; 221MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 52
Converted by MM_Buster v2.0l.

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