DRESSING
2 tbsp lemon juice
2 tbsp vegetable broth
1 1/2 tbsp vegetable oil
1/2 tsp salt or
1 tsp soy sauce
1/4 tsp pepper
SALAD
1 large watercress bunch, tough stems removed
1 large carrot, shredded
1 apple, red delicious, cored and shredded
1 apple, golden delicious, cored and shredded
2 tbsp lemon juice
1/2 cup walnuts, chopped
Directions
Dressing: In a small bowl, combine all dressing ingredients. Mix well.
Salad: Arrange watercress around the outside edge of a large platter.
Scater carrot next o the watercrss. In a amall bowl, toss shredded
apples with lemon juice. Spoon apples into the center of the platter.
Scatter nuts on top of the apples. Pour dressing over the salad and
serve immediately. Serves 4.
Per serving: 159 cal; 2 g prot; 10 g fat; 17 g carb;
300 mg sod; 2 g fiber
From the files of DEEANNE
Servings: 4 servings
Apple-Walnut Salad With Watercress Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Nut; Salad
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the distant past, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient records were just basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to academics is a collection of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have two recipe books which were published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of food on the menus of the upper classes of the time. Over the following few hundred years, the rich families of the West competed to serve up the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications were highly popular mostly as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Apple Walnut Salad With Watercress recipe.
