Asparagus, fresh; cooked or 2 (15oz) cans asparagus
1/2
c
Oil, olive
1/2
c
Pickle, dill; liquid of
1/3
c
Pickle, dill; chopped
1
Garlic clove; crushed
Lettuce
INSTRUCTIONS
Place drained asparagus spears in a flat casserole dish with a cover.
Mix olive oil, pickle liquid, pickles, and garlic; pour over the
asparagus. cover and let marinate for at least 1 hour before serving;
drain. Serve on lettuce.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES.
(Again it calls for 1/2 cup oil, but cut back on the fat to make it at
even less then 1 fat exchange.)
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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