1 head of lettuce
1 (or 2 bunches of spinach)
1 1/4 cup frozen peas
8 oz grated low-fat cheddar or monterey, jack cheese
1/2 cup crumbled turkey bacon
4 scallions, finely chopped
2 hard boiled eggs, sliced
1/2 cup sliced water chestnuts
1 vinagrette salad dressing
Directions
1. Wash lettuce or spinach, tear into bite size pieces. Steam peas
until just tender.
2. Using a large, clear salad bowl, layer the ingredients in the order
presented. Repeat until all ingredients are used up, saving the
sliced egg for the top of the salad. Chill. Serve with dressing on
the side.
Source: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
Servings: 1 lg salad
Low Calorie Seven Layer Salad Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Calorie; Salad
The History of Recipes
We are able to trace the history of `recipes` far back into history, certainly as far into history as the early Egyptians, and maybe even further. Interesting though that is, generally, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians is a collection of ancient tablets in Sumerian which recount 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 exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs were skilled in the use of many aromatic flavours, including many that are still in use today for example bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new culinary ideas led to an outbreak in publications on food, some of which are now in private cookery archives. During the next few centuries, the powerful and rich houses competed with each other to lay on the most exotic banquets, and as a result chefs and their recipe collections were greatly in demand. However, it was during the 1800s that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording recipes common in their social group. By the advent of the 20th century, cook books were in high demand, due to increased literacy, leisure time and having more money. |
We hope you enjoy this Low Calorie Seven Layer Salad recipe.
