Asparagus Salad with Pecans

  • Thursday, July 23, 2009

-- Recipe by Chef David Hendriks, Trident Medical Center


24 medium-sized fresh asparagus spears ?6 crisp leaves red leaf lettuce ?6 tablespoons light ranch dressing or Buttermilk Ranch Dressing ?2 tablespoons chopped pecans, lightly toasted
Directions ?
Bring a large pot of water to boil. Wash asparagus; snap off tough bottoms of stems. Add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp, but tender. Remove asparagus, run under cold water or immerse in ice water, then refrigerate until chilled.
At serving time, line six salad plates with lettuce, and arrange 4 asparagus spears on each. Top each salad with 1 tablespoon dressing, and sprinkle with 1 teaspoon toasted pecans.
6 servings
Nutritional information: 85 calories, 7g fat, 5mg cholesterol, 155mg sodium 

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