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Asparagus Salad with Pecans

 

35

Yield

6

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

24 each asparagus
spears
*
6 each lettuce
red leaf, leaves
*
6 tablespoons buttermilk mayonnaise
*
2 tablespoons pecans
chopped

Directions

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 tablespoon of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 teaspoon chopped pecans.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 1598% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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