1 large Head of Bibb lettuce
1 large Head of Boston Lettuce
2 Stalks chinse cabbage
8 oz Can Bamboo shoots
1 cup Bean spouts
1/2 cup Soy french Dressing
Directions
Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place
in plactic bag or tightly covered container. Store in refrigerator 4
to 6 hours or overnight to crisp. Drain water chestnuts, bamboo
shoots, and bean sprouts. Rinse with cold water. Drain thoroughly.
Thinly slice the water chestnuts. Carefully pat greens dry with
towel. Place in wooden bowl. Cover with Soy French Dressing. Toss
lightly until all ingredients are coated.
Food Exchange per serving: 1/2 VEGETABLE EXCHANGE; CAL: 40
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 12 servings
Chinese Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Salads; Side Dishes; Vegetarian
The History of Recipes
Experts have tracked the existance of recipes far back into the far past, at least as far back as early Egypt, and potentially, even further back. However, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to academics is a collection of ancient tablets in Sumerian 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 making those who drank it feel exhilarated and blissful. Closer to modern times, we find two recipe books which appeared in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that appears on menues today, but rather accounts of the types of food on the menus of the nobility of that time. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices like basil and coriander. These new herbs and spices caused an eruption in cookery books, some of which are now in private libraries. During the succeeding few hundred years, the powerful and rich competed to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down popular recipes of the day. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chinese Salad recipe.
