Name: Salad of Asian Greens And Wakame Seaweed
Ingredients: 1 pt Tahini; 2 tb Sesame oil; 2 tb Soy sauce; 2 tb Rice wine vinegar; 3 Grated carrots; 1 c Rice wine vinegar; 2 c Sesame oil; 1/4 c Soy sauce; 3 tb Ginger vinegar; 1/2 lb Asian greens; (tatsoi and julienne; ; cucumbers); 1 lb Seasoned wakame seaweed; (available at all; ; Japanesse markets; ; or restaurants); Sesame seeds for garnish

Our reconciliation to God is permanent and eternal. Because Christ accomplished it for us, there is no possibility it can ever be undone. Though we continue, even as believers, to do those things that in themselves deserve God’s displeasure, we can never revert to a state of divine alienation. For the sake of Christ, God will always accept us. And even when God deems it necessary to discipline us for persistent disobedience, He always does so out of love to restore us to the way of obedience (see Hebrews 12:4-11).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	Dujour03	1	servings

INGREDIENTS

1	pt	Tahini
2	tb	Sesame oil
2	tb	Soy sauce
2	tb	Rice wine vinegar
3		Grated carrots
1	c	Rice wine vinegar
2	c	Sesame oil
1/4	c	Soy sauce
3	tb	Ginger vinegar
1/2	lb	Asian greens; (tatsoi and julienne
		; cucumbers)
1	lb	Seasoned wakame seaweed; (available at all
		; Japanesse markets
		; or restaurants)
		Sesame seeds for garnish

INSTRUCTIONS

SESAME MAYONAISE
DRESSING
First, make the sesame mayonaise by combining the tahini, sesame oil, and
soy sauce in a blender, then adding the rice wine vinegar to adjust to a
mayonaise consistency.
To make dressing, whisk all the ingredients together. Set aside.
Place the Asian greens in a bowl. Lightly dress and toss. Place in a
serving bowl, then place dressed wakame seaweed on top. Garnish with sesame
mayonaise and toasted sesame seeds.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9427 - JOHN TESAR
Converted by MM_Buster v2.0l.

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