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Asparagus Pecan Salad
Makes 6 Servings
Weight Watcher Points - 1 Point*

Water
24 Asparagus spears, fresh medium-sized
6 Red leaf lettuce; leaves
6 tb light mayonnaise
2 Tablespoons Pecans; chopped

Bring large pot of water to boil. Wash asparagus and
snap off tough bottoms of 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 with 1 tb light mayonnaise
and sprinkle with 1 ts chopped pecans.

Food Exchange per serving: 1 VEGETABLE EXCHANGE
Calories: 41; Carbohydrate 9g; Protein: 3g; Fat: 2g; Fiber 2g

http://www.nancyskitchen.com

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