1 water
24 asparagus spears, fresh medium-siz, ed
6 red leaf lettuce, leaves
6 tbsp buttermilk mayonnaise, (see index) =or=- prepare
2 tbsp pecans, chopped
A Recipe for
Asparagus Salad With Pecans
Food Tip |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
This Recipe for Asparagus Salad With Pecans is one of thousands in the Recipes-to-go Diabetic Cookbook.
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This is a recipe for Asparagus Salad With Pecans from the recipe cookbook of Recipes-to-go (Diabetic)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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Herb Tip |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
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
Serves: 6
Asparagus Salad With Pecans Recipe brought to you by Recipes To-Go