Name: Pickled Carrots And Romaine Salad
Ingredients: 3/4 lb Carrots; 1/4 c Water; 3 tb Tarragon vinegar or white-wine vinegar; 3 tb Sugar; 1 ts Salt; 4 lg Romaine leaves; 1 ts Olive oil; 1/4 ts Celery seeds

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive15	1	servings

INGREDIENTS

3/4	lb	Carrots
1/4	c	Water
3	tb	Tarragon vinegar or white-wine vinegar
3	tb	Sugar
1	ts	Salt
4	lg	Romaine leaves
1	ts	Olive oil
1/4	ts	Celery seeds

INSTRUCTIONS

With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices
and cut slices lengthwise into julienne strips. In a bowl stir together
water, vinegar, sugar and salt until sugar is dissolved.
Add carrot and marinate 5 minutes.
Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into
1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and
salt and pepper to taste.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9265
Converted by MM_Buster v2.0l.

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