Name: Salad with Cooked Mustard Dressing
Ingredients: 2 tb Sugar; 2 ts Dry mustard; 1/2 ts Salt; 1/8 ts Ground red pepper; 1 lg Egg; 1 lg Egg white; 1/3 c Cider vinegar; 1 tb Margarine; 4 c Torn fresh spinach; 3 c Torn curly endive; 1 c Trimmed watercress; 2 c Sliced red cabbage; 2 sl French bread; cubed and toasted 1-ounce each

I have my own private opinion that there is no such thing as preaching Christ and Him crucified, unless we preach what nowadays is called Calvinism. It is a nickname to call it Calvinism; Calvinism is the gospel, and nothing else. I do not believe we can preach the gospel, if we do not preach justification by faith, without works; nor unless we preach the sovereignty of God in His dispensation of grace; nor unless we exalt the electing, unchanging, eternal, immutable, conquering love of Jehovah; nor do I think we can preach the gospel, unless we base it upon the special and particular redemption of His elect and chosen people which Christ wrought out upon the cross; nor can I comprehend a gospel which lets saints fall away after they are called, and suffers the children of God to be burned in the fires of damnation after having once believed in Jesus. Such a gospel I abhor.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Salads, Cooking lig	8	servings

INGREDIENTS

2	tb	Sugar
2	ts	Dry mustard
1/2	ts	Salt
1/8	ts	Ground red pepper
1	lg	Egg
1	lg	Egg white
1/3	c	Cider vinegar
1	tb	Margarine
4	c	Torn fresh spinach
3	c	Torn curly endive
1	c	Trimmed watercress
2	c	Sliced red cabbage
2	sl	French bread; cubed and toasted 1-ounce each

INSTRUCTIONS

Combine the first 6 ingredients in a saucepan; beat at high speed of a
mixer 5 minutes. Add vinegar; beat at high speed until blended. Bring to a
boil over medium heat; cook 1 minute, stirring constantly. Remove from
heat. Add margarine, and beat at high speed 1 minute. Cool. Combine spinach
and next 3 ingredients in a bowl, and toss gently. Pour dressing over
spinach mixture; toss well. Top with croutons.
Yield: 8 servings (serving size: 1 cup).
Calories 75 (30% from fat); protein 3.4g; fat 2.5g; carbohydrate 10.1g;
cholesterol 27mg; sodium 260mg.
Recipe by: Best of Cooking Light Holidays, 1997
Posted to EAT-LF Digest by aml@skypoint.com on Jan 17, 1999, converted by
MM_Buster v2.0l.

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