Health Check | Journal Scene

Asparagus Salad with Pecans


Published Thursday, July 23, 2009 11:42 AM
 
 
Metro
 
 
 
-- Recipe by Chef David Hendriks, Trident Medical Center THS
 
Ingredients
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 

*Note: Any medical or other information accessible through Health Check is provided solely by Trident Health System, and has not been edited by Summerville Communications, Inc., the Summerville Journal Scene, the Goose Creek Gazette, or the Berkeley Independent for content or accuracy.

 

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*Note: Any medical or other information accessible through Health Check is provided solely by Trident Health System, and has not been edited by Summerville Communications, Inc., the Summerville Journal Scene, the Goose Creek Gazette, or the Berkeley Independent for content or accuracy.