Prep/Total Time: 30 min.
Updated: May. 26, 2023
2 tablespoons butter1/2 cup pecan halvesDash salt10 celery ribs with leaves2 medium Bosc pears2 medium Fiji applesLEMON BALSAMIC VINAIGRETTE:1/4 cup olive oil2 tablespoons white balsamic vinegar1 tablespoon maple syrup1 teaspoon grated lemon zestDash saltDash pepper1/4 cup shredded Parmesan cheese
In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 1-2 minutes, stirring constantly. Add pecans and salt; reduce heat to low. Cook and stir until pecans are browned, 2-3 minutes. Remove from heat; transfer to a small bowl to cool completely. Remove leaves from celery; place in a large bowl. Thinly slice ribs; add to leaves. Quarter pears and apples. Cut into 1/4-in.-thick slices. Add to celery. In a small bowl, whisk oil, vinegar, syrup, zest, salt and pepper until combined. Pour over salad; toss to coat. Top with pecans and Parmesan cheese.
1 cup: 101 calories, 7g fat (2g saturated fat), 5mg cholesterol, 72mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.