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
Food historians have tracked the existence of recipes back into the distant past, in truth as far as the ancient Egyptians, and maybe even further. Having said that, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is popular today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of that time. In the 15th century, the Crusaders brought back many new spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new foods and spices caused an increase in recipe books, many of which are now in private libraries. Over the next few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications were increasing in popularity mostly due to more people being able to read, increased leisure time and having more money to spend. The introduction of television brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Romaine, Red Onion, And Fennel Salad With Tart Lime Dress recipe.
