Skip to main content Help Control Panel

Lost? Search this Naples Florida website...|Add our search|Login   A+   A- 71.3.237.65

Hints «   Recipes «  

Asparagus Salad with Pecans

Register with us in one easy step!

Yield: 6 servings

Water -(see Index)
24 Asparagus spears, fresh -=OR=-
- medium-sized 6 tb -prepared light mayonnaise;
6 Red leaf lettuce; leaves 2 tb Pecans; chopped
6 tb Buttermilk mayonnaise;

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

444 1 rate

Comments

Asparagus Salad with Pecans<br /> Yield: 6 servings<br /> <br /> Water -(see Index)<br /> 24 Asparagus spears, fresh -=OR=-<br /> - medium-sized 6 tb -prepared light mayonnaise;<br /> 6 Red leaf lettuce; leaves 2 tb Pecans; chopped<br /> 6 tb Buttermilk mayonnaise; <br /> <br /> Bring large pot of water to boil. Wash asparagus and snap off tough<br /> bottoms os stems. When water is boiling, add asparagus and let water<br /> return to a boil. Cook about 3 minutes, until asparagus is crisp but<br /> tender. Remove asparagus, run it under cold water, and refrigerate to<br /> chill. At serving time, line six salad plates with lettuce and<br /> arrange four spears on each. Top salads ith 1 tb of Buttermilk<br /> Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts<br /> chopped pecans.<br /> <br /> Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g;<br /> FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess.,R.D.,M.S. and Katharine Middleton<br /> Brought to you and yours via Nancy OBrion and her Meal Master<br /> <br />
Loading