2 tablespoons butter
1/2 cup pecan halves
Dash salt
10 celery ribs with leaves
2 medium Bosc pears
2 medium Fiji apples
LEMON BALSAMIC VINAIGRETTE:
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon maple syrup
1 teaspoon grated lemon zest
Dash salt
Dash pepper
1/4 cup shredded Parmesan cheese
1. In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 1 to 2 minutes, stirring constantly. Add pecans and salt; reduce heat to low. Cook and stir until pecans are browned, 2 to 3 minutes. Remove from heat; transfer to a small bowl to cool completely.
2. 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.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings.
This salad is incredibly fresh and bright, but uses apples and pears, making it perfect for fall and winter. The vibrant lemon vinaigrette and rich brown butter pecans make it feel extra special.
Nutrition Facts
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.