2 medium Cucumbers
1/2 cup Green pepper, chopped
2 cup Shredded lettuce
2 tbsp Green onion, finely chopped
3/4 cup Carrot, grated or shredded
2 tbsp Fresh parsley, finely chopped
1 cup Tomato, fresh diced
1/4 cup Radish
1 tbsp Vegetable oil
3 tbsp Lemon juice, fresh
1 tsp Salt
3/4 tsp Coarsely ground pepper
Directions
Pare cucumber, halve lengthwise, and discard seeds and center pulp.
Dice cucumber flesh and measure 2 cups. Combine all ingredients in a
large bowl; toss until well mixed. Serve immediatly.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE
CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets. Omit salt
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. And Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Israeli Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Side Dishes; Vegetarian
The History of Recipes
We are able to trace the history of meal recipes back into history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times made use of a good variety of herbs and spices, including some that we all recognise for example thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes created a surge in publications on food, many of which still exist in private libraries. By the advent of the 20th century, recipe publications are starting to become popular as a result of more people being able to read, leisure time and disposable income. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Israeli Salad recipe.
