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ASPARAGUS SALAD WITH PECANS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Salads
Vegetables Side Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Water
24 Asparagus spears, fresh
- medium-sized
6 Red leaf lettuce -- leaves
6 tb Buttermilk mayonnaise
-(see Index)
-ÿÿ
6 tb -prepared light mayonnaise
2 tb Pecans -- chopped
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 diets: 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 and her
Meal Master
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