Crunchy Pear and Celery Salad - 20g Carbs, 4g Fiber
[Suggestions: Consider using Agave instead of honey or sugar free
honey. Leave the salt out, and use non fat or reduced fat cheese.
Take care, Gloria]
From: Eating Well - October/November 2006
Crisp pears are tossed with Cheddar cheese and pecans in this delicious
salad. For an Italian twist, try a good Parmesan with some toasted pine
nuts or to go British use crumbled Stilton and toasted walnuts.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low sodium | Healthy weight | High calcium | High fiber
Servings: 6
Serving Size: 1 cup each
Active Time: 25 minutes
Total Time: 25 minutes
4 stalks celery, trimmed and cut in half crosswise
2 Tbsp cider, pear, raspberry or other fruit vinegar
2 Tbsp honey
1/4 tsp salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat
dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add
pears; gently stir to coat. Add the celery, cheese and pecans; stir
to combine. Season with pepper. Divide the lettuce leaves among
6 plates and top with a portion of salad. Serve at room temperature
or chilled.
Make Ahead Tip:
Prepare salad without pecans up to 2 hours ahead. Stir in pecans
just before serving.
Tip:
To toast chopped pecans, cook in a small dry skillet over medium-low
heat, stirring constantly, until fragrant and lightly browned, 2 to
4 minutes.
Servings: 6
Serving Size: 1 cup each
Nutrition per Serving:
221 Calories, 14g Fat, 5g Sat, 4g Mono, 20mg Cholesterol, 6g Protein,
20g Carbs, 4g Fiber, 240mg Sodium, 221mg Potassium
Nutrition Bonus: Calcium (15% daily value)
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