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Asparagus Salad with Pecans

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CATEGORY CUISINE TAG YIELD
Dairy Salad 6 Servings

INGREDIENTS

Water
24 Asparagus spears; fresh, medium-sized
6 Red leaf lettuce leaves
6 tb Buttermilk mayonnaise; (see index) -or-
6 tb Prepared light mayonnaise
2 tb Pecans; chopped

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 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.

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