MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Asparagus Salad with Pecans
 Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
      Yield: 6 servings
 
           Water                                    -(see Index)
     24    Asparagus spears, fresh                  -=OR=-
           - medium-sized                      6 tb -prepared light mayonnaise;
      6    Red leaf lettuce; leaves            2 tb Pecans; chopped
      6 tb Buttermilk mayonnaise;         
 
  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
 
MMMMM