1 medium sized red bell pepper
1 medium sized green bell pepper
1 medium sized yellow bell pepper
1/2 cup creamy garlic dressing
1/4 tsp black pepper
2 tsp capers, rinsed, drained
Directions
Preheat broiler. Place bell peppers under broiler and lightly char,
turning to grill all sides. Remove from broiler to a paper bag.
Close bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, alternating colors so that
they form a petal, and spoon dressing over them. Sprinkle with black
pepper. Garnish with capers and serve warm or chilled. Food Exchange
per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO:
2g; SOD: 67mg; FAT: 0g
Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to
you and yours via Nancy O'brion and her Meal-Master
Servings: 4 servings
Bell Pepper Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Experts have found proof that recipes existed back into the distant past, certainly as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient cookbooks were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing 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 and blissful. Closer to modern times, there are a couple of recipe books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that we all know today, but instead accounts of the types of meals on the menus of the rich and powerful of the period. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and consequentially cooks and their recipes were highly sought after. However, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes of their peers. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Bell Pepper Salad recipe.
