The history behind “salads”?
Celebrate National Salad Month with Build a Salad Day.
Since earliest times people have harvested wild leafy plants, especially in spring, when they were young and tender. Some of the wild plants available to early foragers were wild celery, chervils, cresses, and parsley. Salads were among the first cultivated plants that people grew in their gardens.
In pre-Roman times, people in England enjoyed beet greens. The Roman occupation brought lettuces, cucumbers, carrots, endive and sorrel. Medieval monks planted them among the herbs in their gardens, and Renaissance gardeners developed new varieties and produced them in greater quantities.
The word “salad” comes from the Latin word “herba salta” or “salted herbs,” so called because such greens were usually seasoned with dressings containing lots of salt. Early American colonists called it “sallet.” They brought their favorite seeds to the New World, established kitchen gardens, and dined on their seasonal treasures. The first German-American herbal, printed in 1777, included 35 plants used as salads.
During the late 19th Century, the concept of salads expanded. At first the most daring addition was the fresh tomato, long suspected by some Americans and Western Europeans as dangerous when eaten raw. Fruit salads followed , and by the end of the century, potato, egg, or chicken salads in fancy presentations flourished.
The modern salad bar probably first emerged in the late 1960’s. (Read more HERE)
Rainbow Pasta Salad
Serves: 6 | Serving Size: 1 and 1/4 cups
3 cups cooked macaroni 1/2 cup red onion, chopped 2 cups tomato, chopped
1 cup red or green bell pepper, chopped 1 cup cooked black beans
1 cup cooked corn 1 Tbsp vinegar
1 tsp oil
Black pepper to taste 2 tsp Italian seasoning
Combine all of the ingredients in a large mixing bowl. Refrigerate until ready to serve, up to 24 hours. If you’d like, you can garnish the dish with Parmesan cheese.
Nutrition Information: Serves 6. Each 1 and 1/4 cup serving contains 278 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 15 g sodium, 54 g carbohydrate, 7 g dietary fiber, 3 g sugar, and 10 g protein.
Print Recipe – Rainbow Pasta Salad
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