Ingredients
1 package macaroni, (8-ounce)
1 large tomato -- diced
3/4 cup chopped onions
3/4 cup chopped green pepper
3/4 cup pimiento-stuffed green
1 olives -- sliced
1 cup fat-free mayonnaise
1 salt and pepper
Directions
Cook the macaroni in a large pot of boiling water until tender but
still firm. Drain in a colander; rinse with cold water and drain
thoroughly.
In a large bowl, combine the macaroni with the tomato, onion, green
pepper, and olives. Toss Lightly.
Add enough fat-free mayonnaise to desired moistness. Salt and pepper
to taste. Mix well. Chill for 30 minutes before serving.
0 Grams of fat.
Recipe By : So Fat, Low Fat, No Fat
Servings: 8 servings
Low-Fat Macaroni Salad Recipe brought to you by Recipe Ideas
Categories: Pasta; Pasta Salad; Salad
The History of Recipes
It is possible to trace the history of written recipes back into the far past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these old cook books were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and desserts, a very modern way of dining. Aspicius tells us how the Roman chefs made use of many spices and herbs, including a few that will be familiar to modern cooks like basil, mint and dill. As we move on, we have two recipe books published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that we all know today, but rather accounts of the types of food prepared by the cooks of the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, including basil and rosemary. These new foods and spices led to a torrent in recipe books, most of which are now in private cookery archives. By the time we get to the 1900s, cooking publications are in great demand, as a result of increased literacy, more leisure time and having more money to spend. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Low Fat Macaroni Salad recipe.
