Ingredients
2 cup fatfree ranch salad
1 dressing
2 tbsp reduced fat mayonnaise*
1 tsp superfine sugar
1 tsp celery seed
1/2 tsp mild vinegar (i use rice
1 vinegar)
1 tsp gourmet mustard of your
1 choice
2 dash garlic powder
Directions
* I use reduced fat mayonnaise instead of fatfree because I think the
fatfree is totally tasteless and why bother. I make this very rarely,
so I justify the use of the mayonnaise to myself.
This is better if you make the potato salad ahead of time and let it
sit over night in the fridge so the tastes can marry well.
I hope you enjoy it!
DB
From: DBONGIORNI@a1.pbs.org. Fatfree Digest [Volume 8 Issue 56]
June 17, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
Servings: 1 servings
Potato Salad Dressing Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Academics have found proof that recipes existed way back into the distant past, at least as far back into history as the Egyptians, and possibly even further. However, these, early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into appetizers, entrees and afters, something we still use today. This early Roman chef tells us how the ancient cooks made use of many herbs, including many that are still in use today for example basil, rue and dill. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new spices and herbs created an outbreak in manuscripts on cookery, many of which are now in academic collections. By the arrival of the 1900s, cooking books are in high demand, mostly due to more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Potato Salad Dressing recipe.
