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
We can track the history of `recipes` way back into the far past, certainly as far as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just very simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which show 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 those who drank it feel `exhilarated, wonderful and blissful`. Later on, we have a couple of cookery books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is popular today, but instead accounts of the types of food eaten by the rich people of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like rosemary and coriander. These new spices and herbs was responsible for an outbreak in manuscripts on cooking, many of which are kept safe in private cookery archives. For the next few years, the upper-class families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Carrot And Raisin Salad recipe.
