Diabetic salad recipes can aid in fighting type 2 diabetes! Search for the diabetic recipe you are looking for:
While salads are most commonly made of lettuce and other vegetables there are other types of salads such as a fruit salad. Eating salads is normally a healthy choice for a diabetic. HOWEVER the trend in salads is to add meats, cheeses, heavy dressing and many other items that can make a salad high calorie, high fat and nuts. Salad is usually seen as a healthy dish, BUT BEWARE of salads that are not low in calories, salt, sugar, or fat because of the dressing and other things that are often added.
Get great salad information on this page: Diabetic Salad Recipes Tips for Preparing Salad for Diabetics: - Do not add A LOT high sugar content vegetables such as carrots, corn, etc. Some is OK but use them sparingly. - Use green vegetables in salads, which contain less sugars - Stay away from these salad toppings, due to their high sugar content: Beets Raisins Sugar covered nuts Dried fruit or fruit chips - Good toppings for salad are: Lean meats (remove skin from poultry, trim lean cuts of beef, pork, and lamb) Nothing sugar-cured. Fish and seafood (not breaded) Eggs Nuts Flax Seeds
History of Salad: Food historians tell us salads (generally defined as mixed greens with dressing) were enjoyed by ancient Romans and Greeks. As time progressed, salads became more complicated. Recipes varied according to place and time. Dinner salads, as we know them today, were popular with Renaissance diners. Composed salads assembled with multiple ingredients were enjoyed in the 18th century. They were called Salmagundi. Today they are called chef's salad. Although the ancient Greeks and Romans did not use the word "salad" they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs... The medical practitioners Hippocrates and Galen belived that raw vegetables easily slipped thorugh the system and did not create obstructions for what followed, therefore they should be served first. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. This debate has continued ever since...With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives... Salad remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. At first "salad" referred to various kinds of greens pickled in vinegar or salt. The word salade later referred to fresh-cooked greens of raw vegetables prepared in the Roman manner." At the tail end of the 19th century (in the United States) the domestic science/home economics movement took hold. Proponnents of this new science were obsessed with control. They considered tossed plates of mixed greens "messy" and eschewed them in favor of "orderly presentations." Salad items were painstakenly separated, organized, and presented. Molded gelatin (Jell-O et al) salads proliferated because they offered maximum control. Salad greens, which did have to be served raw and crisp, demanded more complicated measures. The object of scientific salad making was to subdue the raw greens until they bore as little resemblance as possible to their natural state. If a plain green salad was called for, the experts tried to avoid simply letting a disorganized pile of leaves drop messily onto the plate...This arduous approach to salad making became an identifying feature of cooking-school cookery and the signature of a refined household... American salads traditionally had been a matter of fresh greens, chicken, or lobster, but during the decades at the turn of the century, when urban and suburban middle class was beginning to define itself, salads proliferated magnificently in number and variety until they incorporated nearly every kind of food except bread and pastry... Salads that were nothing but a heap of raw ingredients in dissarray plainly lacked cultivation, and the cooking experts developed a number of ingenious ways to wrap them up...The tidiest and most thorough way to package a salad was to mold in gelatin. Culinary evidence confirms salads of all kinds were very popular in America in the 1920s. Entire books were devoted to the topic. Eventually, the hold of domestic science relaxed and tossed salads once again found their way on American tables. A survey of selected American cookbooks published in the 1930s confirms mixed salads regained popularity in the early part of the decade. The Good Houskeeping Cook Book [1933] provides instructions for a "Salad Bowl Salad" (p. 60) that even suggests the hostess prepare a tossed, mixed salad with all the "fixins" right at the dinner table. In some parts of the country this trend might have taken longer. Military meals are often dictated by provisional supply and might not have included fresh tossed salad in winter months. The 1944 Navy Cookbook contains instructions for tossed salad but does not specify months. Salad bars were "invented" in the 1960s. Today? Salads range from the uninspired "classic" lettuce, tomato & cucumber doused with bottled dressing to tantalizing creations composed of exotic greens, asian fruits and vegetables, crisp noodles lightly tossed with sesame seed soy sauce. History of Salad section provided by: www.foodtimeline.org © Lynne Olver 2000 19 February 2007 Vegetables have been eaten by even the earliest of man and were a great contribution to a natural healthy diet. These natural food choices are needed for diabetics of our day and now with delicious Diabetic Salad Recipes, boring vegetables can turn into tasty sides and even the main meal!
Types of Salads The "green salad" or "garden salad" is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or arugula. Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, spring onion, red onion, carrot and radish. Other ingredients such as pasta, olives, cooked potatoes, rice, beans, croutons, meat (e.g. bacon, chicken), cheese, or fish (e.g. tuna) are sometimes added to salads. Most Popular types of green salads Caesar salad Cobb salad Greek salad Blackford salad
Some salads are based on food items other than fresh vegetables: Antipasto salad Bean salad Chicken salad Coleslaw Congealed salad Egg salad Eggplant salad Fruit salad Greek salad Israeli salad Larb, from Laos Milner Salad Pasta salad Potato salad Russian salad Ivanov Salad Salmagundi Shopska salad from Bulgaria Somen salad from Japan Som tam (Thai ?????) or Green Papaya Salad from Thailand G?i ngó sen - a Vietnamese salad G?i cá sanh c?m - from Hue province,Vietnam G?i cá trích - from Phu Quoc island, Kien Giang province, Vietnam N?m rau mu?ng - from northern Vietnam; made with Ipomoea aquatica N?m hoa chu?i - from northern Vietnam Th?t gà xé phay - from Vietnam Tabouli Taco salad Tuna salad Waldorf salad Watergate salad
Salad Facts? Where does the word "Salad" come from? The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage), for which the word "salary" is derived from.
Salad Serving Chilling the serving plates will keep your salad crisp longer. To mix greens with less mess, refrigerate in a plastic bag. When ready to serve, toss with the dressing in the bag, then transfer to individual serving plates. Salad Cooking If making pasta salad, cook until very al dente; the pasta will then be able to absorb some of the dressing and remain firm. New potatoes are best for potato salad, but if they aren't available, use boiling potatoes. Check out all of the other diabetic food recipes and information and tips on cooking for diabetics!
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