Ingredients
3 cup cabbage (shredded)
1 lb can unsweetened pineapple
2 tbsp sugar replacement
1 dash salt
1/2 cup lo-cal whipped topping
1 (prepared)
Directions
Combine cabbage and pineapple with juice, sugar replacement and salt.
Stir to dissvole sugar replacement. Allow to rest at room
temperaturem for 1 1/2 to 2 hours. Drain thoroughly. Fold topping
into cabbage mixture. Food Exchange per serving: 1/2 FRUIT EXCHANGE
CAL: 28
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Cabbage-Pineapple Salad Recipe brought to you by Recipe Ideas
Categories: Cabbage; Diabetic; Fruit; Salad; Vegetable
The History of Recipes
Academics have proved the existence of recipes back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. However, sadly, these early recipes were just basic hieroglyphic instructions for preparing meals.
As our culinary historical trip moves to more modern times there are a couple of interesting cookery books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that appears on menues today, but rather accounts of the types of meals served to the nobility of that period. By the arrival of the twentieth century, recipe publications were increasing in popularity mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Cabbage Pineapple Salad recipe.
