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
Written cooking instructions as a concept can be tracked far back into antiquity, in fact as far as early Egypt, and possibly even further than that. Having said that, generally, these old cookbooks were just basic hieroglyphic recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks were skilled in the use of many different herbs, including a few you will know such as thyme, mint and parsley. Over the succeeding few centuries, the powerful and rich houses strove to lay on the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Apple Salad & Tofu Honey Cinnamon Dressing recipe.
