Name: Tangerine-Shallot Vinaigrette
Ingredients: 3 tb Fresh tangerine juice; 1 tb Champagne vinegar or sherry vinegar; 1/2 ts Minced tangerine peel; 1 sm Shallot; minced; 1/4 ts Salt; 1/4 c Olive oil

Peter knew a sounder basis for faith than that of signs and wonders. He had seen our Lord Jesus Christ receive honor and glory from God the Father in the holy mount; he had been dazzled and carried out of himself by visions and voices from heaven; but, nevertheless, even when his memory and heart are throbbing with recollections of that sublime scene, he says, “We have something surer still in the prophetic word.”… It was not the miracles of Christ by which he came to know Jesus, but the word of Christ as interpreted by the Spirit of Christ.

Samuel Cox

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	New, Vegtime7	8	servings

INGREDIENTS

3	tb	Fresh tangerine juice
1	tb	Champagne vinegar or sherry vinegar
1/2	ts	Minced tangerine peel
1	sm	Shallot; minced
1/4	ts	Salt
1/4	c	Olive oil

INSTRUCTIONS

MAKES 1/2 CUP DAIRY-FREE
In small bowl, whisk together tangerine juice, vinegar, tangerine peel,
shallot and salt. Gradually whisk in oil in a steady, thin stream until
well combined.
PER Tablespoon: 67 CAL.; 1G PROT.; 7G TOTAL FAT (1G SAT. FAT); 1G CARB.; 0
CHOL.; 0 SOD.; 0 FIBER
Recipe excerpted from Fields of Greens (Bantam Books, 1993), by Annie
Somerville.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 42
Converted by MM_Buster v2.0l.

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