Asian Asparagus Salad with Pecans

Asian Asparagus Salad with Pecans
This tastes best if marinated for at least 24 hours. .

Servings: 8

• 2 pounds fresh asparagus, trimmed
• 1/4 cup rice vinegar
• 1/4 cup low sodium soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons sugar*
• Salt and pepper to taste
• 1/2 cup chopped pecans
• 1 tablespoon chopped green onions

Bring a medium saucepan of water to a boil, and cook the asparagus until tender but still very crisp. Drain, and briefly immerse in cold water.

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.