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Name: Asparagus Salad with Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 6 leaves Red leaf lettuce, fresh; Water; 2 tb Pecans Chopped; 6 tb Prepared light mayonnaise; 6 tb Buttermilk mayonnaise (see below); 24 spears Asparagus, fresh

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INGREDIENTS

6 leaves Red leaf lettuce, fresh
Water
2 tb Pecans ; Chopped
6 tb Prepared light mayonnaise
6 tb Buttermilk mayonnaise ; (see below)
24 spears Asparagus, fresh

Servings

INSTRUCTIONS

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.

NOTES

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Asparagus Salad with Pecans

6 leaves Red leaf lettuce, fresh
 Water
2 tb Pecans Chopped
6 tb Prepared light mayonnaise
6 tb Buttermilk mayonnaise (see below)
24 spears Asparagus, fresh

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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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 6

Calories: 137
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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