6 oz Romaine lettuce
1 1/2 cup Fennel bulb, shredded (about 1 large bulb)
1 cup Cauliflowerets
1/2 cup Red onion, sliced
MMMMMTART LINE DRESSING
1/2 cup Line juice, fresh
1 tbsp Olive oil
1 cup Garlic, minced
1/4 tsp Salt
1/4 tsp Ground pepper, fresh
1/4 tsp Paprika
Directions
SALAD:
Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce
pieces in a salad bowl; toss with shredded fennel, cauliflowerets,
and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over
salad and toss just before serving.
TART LIME DRESSING:
Combine all ingredients and mix well.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'brion and her Meal Master
Servings: 4 servings
Romaine, Red Onion, And Fennel Salad With Tart Lime Dress Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Side Dishes; Vegetarian
The History of Recipes
We are able to trace the history of `recipes` back into distant history, in truth as far into history as the ancient Egyptians, and quite possibly further than that. However, these, ancient records were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few stone 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 people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, a very modern way of dining. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including many that are still in use today for example basil, fennel and dill. As we move on, there are two interesting recipe books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that we all know today, but instead accounts of the types of meals enjoyed by the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new foods and spices led to a torrent in recipe publications, the majority of which are kept safe in private cookery archives. During the next few centuries, the wealthy families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the 20th century, recipe publications are increasing in popularity mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. The revolution that is television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Romaine, Red Onion, And Fennel Salad With Tart Lime Dress recipe.
