Asparagus Salad with Pecans
Yield
6 servingsPrep
10 minCook
5 minReady
15 minLow 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 |
*
|
| 6 | each |
lettuce
red leaf, leaves |
*
|
| 6 | tablespoons |
buttermilk mayonnaise
|
* |
| 2 | tablespoons |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
asparagus
spears |
*
|
| 6 | each |
lettuce
red leaf, leaves |
*
|
| 9E+1 | ml |
buttermilk mayonnaise
|
* |
| 3E+1 | ml |
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.
