Ingredients
1 medium size head red leaf lettuce
1 bunch of radishes, sliced
1 carrot, thinly sliced or grated
1 medium sized red bell pepper, * diced
3 green onions, chopped
1/2 cup alfalfa spouts
1/4 cup creamy tofu dressing
1 tbsp toasted pine nuts, **
Directions
* I used green, red and yellow bell pepper... ** And nuts may be
used...(pine nuts here cost 5.99 a pound) Separate lettuce leaves and
trim, rinsing well in cool water. Spin or pat dry, tear in bite-size
pieces and place in a large salad bowl. Add radishes, carrot, bell
pepper, green onions and sprouts. Toss with dressing and garnish
pine nuts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE; CAL: 51; CHO: 0mg; CAR: 7g; PRO: 3g; 77mg; SOD: 77mg; FAT:
3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 6 sweet ones
Colorful Vegetable Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Tofu; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into the far past, in truth as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to experts are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also informs us how the ancient chefs were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting cookery books from the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of meals eaten by the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as basil and coriander. These new foods and tastes prompted an outbreak in recipe publications, some of which are kept safe in academic collections. Over the following few centuries, the families of Europe tried to serve up the best banquets, and as a result cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cookbooks were increasing in popularity due to increased literacy, people having more spare time and disposable income. The arrival of TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Colorful Vegetable Salad recipe.
