Recipe - Asparagus Salad With Pecans

Water
24 Asparagus spears; fresh,
mediumsized
6 Red leaf lettuce leaves
6 tablespoon Buttermilk mayonnaise; (see
index) or
6 tablespoon Prepared light mayonnaise
2 tablespoon Pecans; chopped

Date: 27 Apr 96 22:21:47 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM
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 tablespoon of Buttermilk Mayonnaise or commercial light mayonnaise
and sprinkle with 1 teaspoon chopped pecans. Food Exchange per serving: 1
VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 LOWSODIUM 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

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