Apple Salad & Tofu-Honey Cinnamon Dressing Recipe

Ingredients

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

Food historians have tracked the existance of recipes far back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these ancient records were just basic hieroglyphic or cunieform recipes for meal preparation.

During Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and asafoetida.

In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as rosemary and coriander. These new foods and tastes prompted an increase in books on cooking, the majority of which are kept safe in private collections.

By the arrival of the 20th century, cookery books are highly popular as a result of increased literacy, people having more free time and being a little richer.

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We hope you enjoy this Apple Salad & Tofu Honey Cinnamon Dressing recipe.

 


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