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Asparagus Salad with Pecans

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Recipe

 

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

Amount Measure Ingredient Features
24 each asparagus
spears
* Camera
6 each lettuce
red leaf, leaves
* Camera
6 tablespoons buttermilk mayonnaise
*
2 tablespoons pecans
chopped
Camera

Ingredients

Amount Measure Ingredient Features
24 each asparagus
spears
* Camera
6 each lettuce
red leaf, leaves
* Camera
9E+1 ml buttermilk mayonnaise
*
3E+1 ml pecans
chopped
Camera

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 Arrow up button

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Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 1598% 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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