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
Food historians have tracked the existence of recipes back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these early records were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are some stone tablets in ancient Sumerian which recount the making 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, wonderful and blissful`. Continuing our culinary historical journey, we have two interesting cookery books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that appears on menues today, but instead accounts of the types of food cooked for the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe manuscripts, some of which are now in private libraries. Over the succeeding few centuries, the rich families of the West tried to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Apple Walnut Salad With Watercress recipe.
