Ingredients
1 large head of bibb lettuce
1 large head of boston lettuce
2 stalks chinse cabbage
8 oz can bamboo shoots
1 cup bean spouts
1/2 cup soy french dressing
Directions
Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place
in plactic bag or tightly covered container. Store in refrigerator 4
to 6 hours or overnight to crisp. Drain water chestnuts, bamboo
shoots, and bean sprouts. Rinse with cold water. Drain thoroughly.
Thinly slice the water chestnuts. Carefully pat greens dry with
towel. Place in wooden bowl. Cover with Soy French Dressing. Toss
lightly until all ingredients are coated. Food Exchange per serving:
1/2 VEGETABLE EXCHANGE; CAL: 40
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 12 servings
Chinese Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Diabetic; Salad
The History of Recipes
We are able to track the history of written recipes way back into the far past, at least as far into history as the early Egyptians, and maybe even further. However, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times were skilled in the use of many spices, including a few that are still present in modern kitchens such as thyme, rue and dill. As we move on, we have some recipe books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is served today, but rather accounts of the types of food on the menus of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new herbs and spices led to a surge in publications on food, the majority of which still exist in private cookery archives. During the following few hundred years, the upper-class families of Europe competed to offer the best banquets, and as a consequence, chefs and their recipes were much in demand. Nevertheless, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording popular recipes of the day. By the advent of the 20th century, cooking books are in great demand, due to more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Chinese Salad recipe.
