Romaine And Cucumber Salad With Garlic Vinaigrette

Worship services in many churches today are like a merry-go-round. You drop a token in the collection box; it’s good for a ride. There’s music and lots of motion up and down. The ride is carefully timed and seldom varies in length. Lots of good feelings are generated, and it is the one ride you can be sure will never be the least bit threatening or challenging. But though you spend the whole time feeling as if you’re moving forward, you get off exactly where you got on.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains		July 1993	1	Servings

INGREDIENTS

2	T	White-wine vinegar
2		Garlic cloves, minced and
		mashed
		to a paste with 1/2
		teaspoon salt
1/3	c	Olive oil
2		Heads romaine, torn into
		bite-size
		pieces rinsed and
		spun dry about 14
		cups
2		Cucumbers, peeled halved
		lengthwise seeded
		and sliced
		crosswise

INSTRUCTIONS

In a large bowl whisk together the vinegar, the garlic paste, and
pepper to taste, add the oil in a stream, whisking, and whisk the
vinaigrette until it is emulsified. Add the romaine and the cucumbers
and toss the salad well.  Serves 8.  Gourmet July 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1002 Calories From Fat: 672 Total Fat: 76.6g Cholesterol: 0mg Sodium: 1736.6mg Potassium: 4871.1mg Carbohydrates: 77.1g Fiber: 33.4g Sugar: 35.7g Protein: 23.1g