Name: Minty Orange And Quinoa Salad
Ingredients: 3 lg Oranges; peeled, segmented, and cut into bite-sized pieces; 1 c Baby carrots; sliced thin; 2 c Cooked quinoa; millet, or other; 6 Stalks celery; sliced thin; 1/4 c Fat free honey mustard salad dressing; 3 tb Fresh lime juice; or to taste; 1/4 c Chopped fresh mint; Romaine or other lettuce leaves

In the climate of our modern church, it is essential for us to realize that God’s Word is the central gift Christ gives to the church. The major gifts of the New Testament era were given either to write that word (apostles), apply it (prophets) or teach it (pastors and teachers). Whenever we dislocate our own spiritual gift from this anchor we begin to flounder in a sea of instability. We must see to it that our gifts are fed on the teaching of Holy Scripture, so that they grow strong and are channeled in the right direction, and so bring glory to Christ.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
	Vegan		6	servings

INGREDIENTS

3	lg	Oranges; peeled, segmented, and cut into bite-sized pieces
1	c	Baby carrots; sliced thin
2	c	Cooked quinoa; millet, or other
6		Stalks celery; sliced thin
1/4	c	Fat free honey mustard salad dressing
3	tb	Fresh lime juice; or to taste
1/4	c	Chopped fresh mint
		Romaine or other lettuce leaves

INSTRUCTIONS

Combine all ingredients except the lettuce leaves in a serving bowl. Serve
the salad on a bed of lettuce, or chop the lettuce and toss it with the
salad before serving.
~Per printed recipe~ Calories: 134 Total Fat: 1 g Cals from fat: 6.7%
Dietary Fiber: 4 g Weight Watchers Points: 2.46
NOTES : From "20/30 Fat and Fiber Diet Plan" (Mirkin) Can be modified to
vegan by using vegan salad dressing in place of honey mustard.
Recipe by: Diana Rich
Posted to fatfree digest by "Joy's Diner" <joysdiner@hotmail.com> on Sep
10, 1999, converted by MM_Buster v2.0l.

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