Beet & Cucumber Salad W/Orange Dressing Recipe

Ingredients

1 head leafy lettuce
1 head romaine lettuce
1 long european cucumber
1 fresh beet (8-oz)

DRESSING

3 tbsp orange juice
1 tbsp lemon juice
1 tbsp honey
2 tsp dijon style mustard
2 tsp orange grated rind
1/2 tsp salt
2/3 cup vegetable oil


Directions

Separate the head of leafy green lettuce into individual leaves. Wash
and blot dry with paper toweling. Gather half the leaves together and
then cut crosswise into 1 inch wide strips. Repeat with the romaine
lettuce. Alternate whole leaves of the lettuce and romaine around the
inside edge of a large salad bowl. Fill the center with shredded
lettuce and romaine. Cover with damp paper toweling. Refrigerate
until serving time. Scrub and cut the cucumber in half lengthwise;
cut crosswise into thin half-moons. Place in plastic bag and
refrigerate. Combine orange juice, lemon juice, honey, mustard,
orange rind and salt in small bowl. Whisk in oil until well blended.
Refrigerate until ready to use. Pour about half the dressing over
lettuce strips; toss to coat. Arrange cucumbers in circles in center;
arrange shredded beet around cucumber. Serve with remaining dressing.


Servings: 1 servings

 

 

Beet & Cucumber Salad W/Orange Dressing Recipe brought to you by Recipe Ideas


Categories: Cucumber; Fruit; Salad; Vegetable


The History of Recipes

Academics have found proof that recipes existed way back into ancient history, at least as far back into history as pharonic Egypt, and potentially, even further back. However, generally, these old cookbooks were just very simple hieroglyphic recipes for preparing food.

Later on, in Roman times 25BC a man called Apicius compiled some documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times used many different aromatic flavours, including some that we all recognise for example basil, fennel and parsley.

During the succeeding few centuries, the wealthy families of Europe competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes common in their social group.

By the arrival of the 1900s, recipe books were in great demand, as a result of increased literacy, people having increased spare time and being a little richer.

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We hope you enjoy this Beet & Cucumber Salad W_Orange Dressing recipe.

 


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