3 cup Carrot, shredded
1/2 cup Low-Calorie Dressing
1/3 cup Seedless raisins
(1 1/2-oz box)
1/4 tsp Salt
Sugar substitue equivalent to 6 ts sugar
Lettuce leaves
Directions
Combine all ingredients, except lettuce, thoroughly. Cover bowl.
Chill 2 hours or longer before serving. Serve on crisp lettuce.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g;
PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and
prepare the Low-Calorie Cooked Dressing without salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S., and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 9 humans
Carrot And Raisin Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Side Dishes; Vegetables; Fruits
The History of Recipes
Written cooking instructions as a concept can be traced back into the distant past, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that is, generally, these early cook books were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian which show 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 people feel blissful and exhilarated. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books which appeared in the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that appears on menues today, but instead descriptions of the types of food prepared for the rich and powerful. In the 15th century, the Crusaders brought back many foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new culinary ideas led to a surge in manuscripts on cooking, some of which are kept safe in academic collections. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this chefs and their recipe collections became highly prized. However, it was during the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Carrot And Raisin Salad recipe.
