| Asparagus Pecan Salad WW March 2008 |
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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 |
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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.
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Food Exchange per serving: 1 VEGETABLE EXCHANGE --- Calories: 41; Carbohydrate 9g; Protein: 3g; Fat: 2g; Fiber 2g |
