Asparagus Salad with Pecans

Title:
Asparagus Salad with Pecans

Yield:
6 Servings

Categories:
Salad




Ingredients:





          Water


    24    Asparagus spears; fresh,


          -medium-sized


     6    Red leaf lettuce leaves


     6 tb Buttermilk mayonnaise; (see


          -index) -or-


     6 tb Prepared light mayonnaise


     2 tb Pecans; chopped






 Date: 27 Apr 96 22:21:47 EDT


 


 From: "Lisabeth Crawford (Pooh)" 


 Bring large pot of water to boil. Wash asparagus and snap off tough bottoms


 os stems.  When water is boiling, add asparagus and let water return to a


 boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove


 asparagus, run it under cold water, and refrigerate to chill. At serving


 time, line six salad plates with lettuce and arrange four spears on each.


 Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise


 and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1


 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 LOW-SODIUM DIET:


 This recipe is excellent.


 


 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S.


 and Katharine Middleton Brought to you and yours via Nancy O'Brion


 


 MM-RECIPES@IDISCOVER.NET


 


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 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


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