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Recipe Name: Asparagus Salad With Pecans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
Water
24 Asparagus spears, fresh
medium-sized
6 Red leaf lettuce leaves
6 Tablespoon(s) Buttermilk mayonnaise, see
index -or-
6 Tablespoon(s) Prepared light mayonnaise
2 Tablespoon(s) Pecans, chopped
Directions:
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 O'Brion MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 158
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 5.3mg
Sodium: 1664.2mg
Potassium: 1056.9mg
Carbohydrates: 16.3g
Fiber: 6.2g
Sugar: <1g
Protein: 10.9g


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