Biblical Food for the Body And Soul - Terrific Side Salad

By Louise Childs
Posted 7/3/12

Spiritual food is essential for all of us as well as physical food. Many books in the bible contain references to foods. This Terrific Side Salad listed below is a great dish to add to your Biblical Gourmet Meal using foods from the Bible.

Olives …

This item is available in full to subscribers.

Subscribe to continue reading. Already a subscriber? Sign in

Local reporters keeping you informed across the Alabama Gulf Coast.

You can cancel anytime.
 

Please log in to continue

Log in

Biblical Food for the Body And Soul - Terrific Side Salad

Posted

Spiritual food is essential for all of us as well as physical food. Many books in the bible contain references to foods. This Terrific Side Salad listed below is a great dish to add to your Biblical Gourmet Meal using foods from the Bible.

Olives are mentioned in 19 Verses in the Bible; Olive is mentioned in at least 38 Verses in the Bible. This does not include the many times Olive Tree, Olive Branch, Olive Oil and Mount of Olives is mentioned. Olives are healthy, nutritionally good, and are used in cooking and in healing in one form or another.

The recipe has ingredients which are listed in the bible. Scripture references are listed here for you to research. James 3:12; Job 6:6; Luke 17:6; Genesis 9:3.

Vegetables are listed as a food group in the Bible; therefore, you will find Scripture reference to vegetable rather than cauliflower, tomatoes, mushrooms, broccoli etc.

Our thought for today is:

Ability will enable a man to get to the top, but it takes character to keep him there.

“The measure of a person’s real character is what he would do if he knew he would never be found out.” Thomas Macaulay

Terrific Side Salad

  • 2 cups mayonnaise
  • ½ cup horseradish
  • 1 tsp. salt
  • 2 tsp. dry mustard
  • 1 tbs. fresh lemon juice (or juice of one lemon)
  • 2 lbs medium-sized shrimp, cleaned, cooked and deveined
  • ½ head cauliflower, cut into bite size pieces
  • 1 lb basket small cherry tomatoes
  • 1 (7 ¾ oz.) can pitted ripe olives, drained
  • 1 (8 oz.) can whole water chestnuts, drained
  • 1 (4.5 oz.) jar whole mushrooms, drained
  • ½ bunch broccoli flowerets cut into bite size pieces

Mix mayonnaise with seasonings; then add all ingredients except cauliflower and broccoli. This salad is best if made a day ahead, allowing the flavors to blend. Add cauliflower and broccoli just before serving, mix well

Serve on a bed of red leaf lettuce.  This should make 12 side salads.

This salad could also be served as an appetizer; pour into a serving dish and serve with cocktail picks.

Refrigerate leftovers