Name: Orange Radish Salad
Ingredients: 5 lg Oranges; 4 lg Red radishes; 4 oz Pitted black Spanish olives; 8 tb Spanish extra virgin olive oil; 2 tb Lemon juice; 1 pn Ground cumin; 1 pn Salt

Broadly speaking, baptism tends the front door of the church, while the Lord’s Supper tends the back door. Properly administered baptism (i.e., baptism of believers only upon a credible profession of faith) helps to ensure that only genuine believers are admitted into the membership of the church. Properly administered communion (i.e., communion given only to members in good standing of evangelical churches) helps to ensure that those who are under church discipline for unrepented sin do not scandalize the church or eat and drink judgment to themselves by partaking of the Lord’s Supper (1 Cor. 11:29) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
	Spanish	Cooking liv, Import	1	Servings

INGREDIENTS

5	lg	Oranges
4	lg	Red radishes
4	oz	Pitted black Spanish olives
8	tb	Spanish extra virgin olive oil
2	tb	Lemon juice
1	pn	Ground cumin
1	pn	Salt

INSTRUCTIONS

Peel the oranges, removing the white membrane, and cut into sections. Wash
the radishes and cut into fine slices. Julienne the olives.
On a salad platter, make a mound in the center with the julienned olives,
reserving a few. Arrange the orange sections alternately with the radish
slices. In a bowl whisk together the oil, lemon juice, cumin and salt.
Drizzle dressing over salad, garnish with remaining olives and serve
immediately.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8833
Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@netusa1.net>
on Mar 8, 1997.

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