1 cup Radishes
1 cup Celery, sliced thin
1/4 cup French Dressing, (low-cal)
1 cup Lettuce leaves, torn up
Directions
Toss radishes, celery, and dressing together. Refreigerate an hour
or so before placing on lettuce leaves.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE CAL: 8 PER SERVING;
Source: Recipes for Diabetics by Billie Little(1985 version)
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Radish Celery Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Salads; Side Dishes; Vegetarian
The History of Recipes
Historians have tracked the existence of recipes far back into history, at least as far back into history as the Egyptians, and maybe even further. Having said that, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also describes how the Romans used many different herbs and spices, including some familiar names for example bay, fennel and asafoetida. As we move on, there were two books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals served to the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new herbs and spices caused a surge in recipe publications, most of which still exist in academic collections. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most exotic banquets, and consequentially the best cooks and their recipes became highly prized. Even so, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes of the day. By the advent of the 20th century, cookery books were starting to become popular due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Radish Celery Salad recipe.
