1 cauliflower,small in small floweret, tes
3 carrots, large, thinly slic
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini
DRESSING
1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tbsp sugar
1 salt & pepper
Directions
In large bowl, toss together cauliflower, carrots, green pepper and
olives. Cook rotini in large pot of boiling salted water till tender
but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar, garlic and sugar, adding salt and
pepper to taste; mix well. Pour all but 1/3 cup dressing over salad,
tossing to mix, reserve remaining dressing. Cover and refrigerate
overnight. Just before serving, taste and readjust seasonings and add
remaining dressing if necessary.
Source: _The Canadian Living Cookbook_ by Carol Ferguson
Servings: 8 servings
Antipasto Salad I Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad
The History of Recipes
We are able to follow the history of `recipes` way back into distant history, in fact as far back into history as the early Egyptians, and potentially, even further back. Having said that, mostly, these early cook books were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Additionally, he tells us how the ancient cooks made use of a good variety of aromatic flavours, including a few you will know like bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new foods and spices caused a torrent in cookery books, many of which are kept safe in academic collections. The revolution that is television brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Antipasto Salad I recipe.
