Ingredients
3 cup carrot, shredded
1/2 cup low-calorie dressing
1/3 cup seedless raisins
1 (1 1/2-oz box)
1/4 tsp salt
1 sugar substitue equivalent to 6 ts, sugar
1 lettuce leaves
Directions
Combine all ingredients, except lettuce, thoroughly. Cover bowl.
Chill 2 hours or longer before serving. Serve on crisp lettuce.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g;
PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and
prepare the Low-Calorie Cooked Dressing without salt.
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: 9 humans
Carrot & Raisin Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruit; Salad; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into distant history, in fact as far back into history as pharonic Egypt, and possibly even further than that. Having said that, generally, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Moving on, there were some books which were published in the 14th Century : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is popular today, but rather accounts of the types of meals served to the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices led to an increase in publications on food, many of which are now in private libraries. During the following few centuries, the upper-class families of Wesstern Europe strove to serve up the most extravagent meals, and because of this cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes of the day. By the advent of the 1900s, cookery publications were greatly in demand as a result of higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Carrot & Raisin Salad recipe.
