MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Asparagus Salad with Pecans
  Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
       Yield: 6 servings
  
            Water                                    -(see Index)
      24    Asparagus spears, fresh                  -=OR=-
            - medium-sized                      6 tb -prepared light mayonnaise;
       6    Red leaf lettuce; leaves            2 tb Pecans; chopped
       6 tb Buttermilk mayonnaise;         
  
   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 tb of Buttermilk
   Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts
   chopped pecans.
   
   Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g;
   FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess.,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal Master
  
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