1 tsp Salt
1 tsp Garlic powder
1 tsp Dijon mustard
1 tbsp Wine vinegar
2 tbsp Liquid shortening
2 tsp Lemon juice
1/2 Head iceberg lettuce
1 bunch Red radishes
Directions
Combine salt, garlic powder. Dijon mustard, vinegar, liquid
shortening, and lemon juice in screwtop jar. Shake to blend.
Coarsely chop watercress, lettuce and radishes; place in salad bowl.
Add dressing; toss to blend. Food Exchange per serving: 1 FAT
EXCHANGE CAL: 60
The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and Her Meal-Master
Servings: 6 servings
Radish Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Side Dishes; Vegetarian
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the far past, certainly as far as the ancient Egyptians, and maybe further still. Having said that, sadly, these early cook books were just very basic pictorial instructions for preparing food.
During Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also informs us how the ancient Romans were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as thyme, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in books on cookery, many of which are now in academic collections. By the arrival of the 1900s, cooking books are starting to become popular as a result of higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Radish Salad recipe.
