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Christian Vegetarian Association Presents:
Take Heart!

Broccoli and Peas with Garlic Sauce


Juice of 1 lemon

4 ripe pears, cored and sliced

4 sticks celery, thinly sliced

3 carrots, grated

125 g / 4 1/2 oz walnuts, coarsely chopped

150 g / 5 1/2 oz raisins

1 T fresh mint leaves, roughly chopped

For the dressing:

2 T red wine vinegar

1 t Dijon mustard

4 T walnut oil

1 T vegetable oil

Salt and black pepper


- Combine the lemon juice with 120 ml / 4 oz water in a large bowl. Add the pears and toss until they are coated. Leave for 10 minutes then drain. Make the dressing: put all the ingredients in a screw-top jar and shake vigorously until they are thoroughly blended. Set aside.

- Put the celery, carrots, walnuts and raisins into a serving bowl. Add the pears and fresh mint. Pour the dressing over the salad and serve.

Your question and comments are welcome

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