2 cup carrots, grated
1/2 cup crushed pineapple (no sugar)
2 tbsp raisins
1 tbsp lemon juice
1/4 cup low-fat yogurt
2 tbsp reduced-calorie mayo
1 package equal (sweetener)
2 tsp coconut, shredded
Directions
In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except
coconut; pour over carrot mixture and toss until well coated. Cover
bowl with plastic wrap and refrigerate for at least 1 hour. Just
before serving, toss again and sprinkle with coconut. 1 serving=2
vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180
calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg
sodium. 7 mg chol.
Servings: 2 servings
Carrot & Raisin Salad Ww Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed far back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of a good variety of spices and herbs, including some that we all recognise like basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy lands, such as parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in manuscripts on cookery, most of which still exist in private libraries. During the next few centuries, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and consequentially cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes to help cooks of their time. By the advent of the 20th century, recipe publications are starting to become popular as a result of better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Carrot & Raisin Salad Ww recipe.
