Name: Salad of Baby Greens with Two Dressings
Ingredients: 4 c Mixed baby salad greens; *see note; 1/2 Head young romaine lettuce; 1/4 c Julienned carrot; 1/2 c Thinly sliced assorted exotic mushrooms; 1/4 c Cooked fresh corn kernels; 1/2 cn Artichoke hearts; rinsed and drained; coarsely chopped; 1/2 c Canned garbanzo beans; rinsed and drained; 2 tb Toasted pine nuts; 1/4 c Raspberry vinegar; 2 tb Balsamic vinegar; or sherry vinegar; 1/2 c Olive oil; 1/2 ts Sugar; optional; Salt and freshly ground pepper; to taste; 1/2 c Olive oil; 1/4 c Balsamic vinegar; can vary the vinegar; 1 Clove garlic; minced; 2 tb Chopped fresh oregano; or; 1 tb Dried oregano; crumbled; 2 tb Finely chopped fresh basil; or; 1 tb Dried basil; 1/2 ts Sugar; optional; 3 ts Dijon mustard; (or coarse- grained); Salt and freshly ground pepper; to taste

Nothing is more important in the life of your child than to be sure that his or her soul is with the Lord. Can you even imagine the thought for a second, parent, that your child could be separated from you one day eternally in hell? So much energy is devoted to college choices and career pursuits and athletic, artistic and academic accomplishments and wedding plans and the list continues. And all of this is important, but nothing is more important than the spiritual soul of your child.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Salad	4	Servings

INGREDIENTS

4	c	Mixed baby salad greens; *see note
1/2		Head young romaine lettuce
1/4	c	Julienned carrot
1/2	c	Thinly sliced assorted exotic mushrooms
1/4	c	Cooked fresh corn kernels
1/2	cn	Artichoke hearts; rinsed and drained; coarsely chopped
1/2	c	Canned garbanzo beans; rinsed and drained
2	tb	Toasted pine nuts
1/4	c	Raspberry vinegar
2	tb	Balsamic vinegar; or sherry vinegar
1/2	c	Olive oil
1/2	ts	Sugar; optional
		Salt and freshly ground pepper; to taste
1/2	c	Olive oil
1/4	c	Balsamic vinegar; can vary the vinegar
1		Clove garlic; minced
2	tb	Chopped fresh oregano; or
1	tb	Dried oregano; crumbled
2	tb	Finely chopped fresh basil; or
1	tb	Dried basil
1/2	ts	Sugar; optional
3	ts	Dijon mustard; (or coarse- grained)
		Salt and freshly ground pepper; to taste

INSTRUCTIONS

RASPBERRY VINAIGRETTE
FRESH ITALIAN VINAIGRETTE
From: Linda Shapiro <lss@coconet.com>
Date: Fri, 19 Jul 1996 00:54:12 -0400
Recipe By: LSS Collection
Make dressing of choice (or make both!) and chill til serving time.  Gently
wash and dry greens. Arrange on pretty plates.
Divide remaining ingredients equally among plates, arranging decoratively.
Refrigerate til serving time.
Pass dressing(s) at the table.
VARIATION: Can also at the table, toss all salad ingredients in a large
bowl together with dressing(s). Serve on chilled salad plates.
RASPBERRY VINAIGRETTE: In a mini processor or blender, combine all
ingredients.  Cover tightly and chill til serving time. Before serving,
process again briefly if separate. YIELD: Approximately 3/4 cup
FRESH ITALIAN VINAIGRETTE: In a food processor or blender, combine olive
oil, balsamic vinegar, garlic, oregano, basil, mustard and sugar.  Process
til well blended. Cover tightly and chill. Can store for several days in
refrigerator...just process again briefly to recombine ingredients.  YIELD:
Approximately 1 cup
NOTES : * I like to use a combination of baby lettuces, frisee, arugula,
radicchio, spinach, red chard, etc. to provide a balance of sweet with
bitter greens. The prepackaged ones are also excellent if VERY fresh.
JEWISH-FOOD digest 267
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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