Asparagus Salad With Pecans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Water,
24: Asparagus spears, fresh medium-sized
6: Red leaf lettuce, leaves
6 tbsp: Buttermilk mayonnaise, (see Index) =OR=-
6 tbsp: -prepared light mayonnaise,
2 tbsp: Pecans, chopped
Directions:
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 OBrion and her Meal Master
Source from luhu.jp
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 OBrion and her Meal Master
Source from luhu.jp