Asparagus Salad With Pecans
.
Ingredients:
24 medium-sized fresh asparagus
spears
6 crisp leaves red leaf
lettuce
6 tablespoons light ranch
dressing or Buttermilk Ranch Dressing
2 tablespoons chopped pecans,
lightly toasted
Instructions:
Bring a large pot of water
to boil. Wash asparagus; snap off tough bottoms of stems. Add asparagus
and let water return to a boil. Cook about 3 minutes, until asparagus is
crisp but tender. Remove asparagus, run under cold water or immerse in
ice water, then refrigerate until chilled.
At serving time, line six
salad plates with lettuce, and arrange 4 asparagus spears on each. Top
each salad with 1 tablespoon dressing, and sprinkle with 1 teaspoon toasted
pecans.
Nutrition Facts:
Amount Per Serving:
Calories 85
Fat 7 g, Cholesterol 5 mg,
Sodium 155 mg,
Quantity:
Makes 6 Servings
Courtesy of Art Of Cooking
For The Diabetic
|
