2 granny smith apples, sliced
2 gala apples, sliced
1/4 cup fresh lemon juice
1 cup water
3 celery stalks sliced diagonally
1 can pineapple tidbits, drained (8 ounce can)
1/3 cup walnuts, coarsely chopped
1 mint sprigs
DRESSING
1 cup plain low-fat yogurt
1/2 cup soft silken tofu
1 tbsp honey
1 tsp ground cinnamon
Directions
Place sliced apples in mixture of lemon juice and water. Add more
water if needed to cover apples. At serving time, drain liquid from
apples. Combine apples, celery, pineapple and nuts. For the dressing:
Combine yogurt, tofu, honey and cinnamon in a food processor and
blend until smooth. Chill. Combine apple mixture with dressing and
toss gently. Serve on a bed of fresh greens. Garnish with mint
sprigs. Serves 8.
(Per Serving): 114 calories/4 grams protein/14 grams carbohydrates/3
grams total fat/.6 grams saturated fat/2 mg cholesterol/44 mg sodium
Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias
Servings: 8 servings
Apple Salad & Tofu-Honey Cinnamon Dressing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Salad; Vegetable
The History of Recipes
We are able to track the history of meal recipes way back into history, certainly as far back into history as the ancient Egyptians, and maybe further still. However, generally, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are some stone tablets in ancient Sumerian which describe the preparation 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 tried it feel `wonderful`. During Roman times 25BC a roman called Apicius created a collection of scripts which described recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also tells us how the Roman chefs were skilled in the use of many herbs, including some that we all recognise like basil, mint and parsley. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including parsley and basil. These new foods and spices created an explosion in recipe publications, some of which are kept safe in academic collections. During the succeeding few centuries, the upper classes tried to serve the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us celebrity chefs 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, allowing us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apple Salad & Tofu Honey Cinnamon Dressing recipe.
