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Asparagus Salad With Pecans

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS SALAD WITH PECANS
 Categories: Diabetic, Salads, Vegetables, Side dish, Vegetarian
      Yield: 6 Servings
 
           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
 
  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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