*  Exported from  MasterCook  *
 
                        ASPARAGUS SALAD WITH PECANS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Salads
                 Vegetables                       Side Dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Water
   24                    Asparagus spears, fresh
                         - medium-sized
    6                    Red leaf lettuce -- leaves
    6       tb           Buttermilk mayonnaise
                         -(see Index)
                         -ÿÿ
    6       tb           -prepared light mayonnaise
    2       tb           Pecans -- chopped
 
   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 O'Brion and her
   Meal Master
  
 
 
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