Try this Asparagus Salad with Pecans recipe, or contribute your own.Suggest a better description
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 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 OBrion MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6|
|Calories from Fat: 105 (77%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 9.1mg||3 %|
|Sodium 211mg||7 %|
|Potassium 177.7mg||5 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.2g|
|Protein 2.1g||3 %|
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Calories per serving: 137
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