Asian Asparagus Salad with Pecans
2 pounds fresh
In a large, zip lock plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onions before serving.
* Low carb and diabetic can easily substitute Splenda for the sugar.
Per Serving: 67 Calories; 4g Fat (44.3% calories from fat); trace Saturated Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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