Ingredients
JONI CLOUD SSMW41A
2 large apples, diced and pared
1/2 cup celery, diced
1/4 cup raisins
1 tbsp lemon juice
1 tbsp mayo, reduced calorie
8 lettuce leaves
Directions
Combine all ingredients except lettuce; mix well Refrigerate until
ready to serve. Serve on Lettuce Leaves, optional of course.
Each serving 1/4 cup Yeild 8 servings Each serving may be exchaned
for : 1 fruit. From Joni's Diabetic Kitchen in South Jersey,Enjoy.
Servings: 8 servings
Apple Salad Recipe brought to you by Recipe Ideas
Categories: Apple; Diabetic; Fruit; Salad
The History of Recipes
It is possible to track the history of `recipes` way back into antiquity, in fact as far back as the early Egyptians, and maybe even further. Having said that, these, old recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius recounts how the Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and dill. For the decades that followed, the rich and powerful families of Wesstern Europe strove to offer the best banquets, and consequentially chefs and their collection of recipes could command a high salary. However, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications were in great demand, as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Apple Salad recipe.
