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Celery-Pear Salad

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cup (125 ml/250 g) pear juice
3 tbsp (45 ml) sherry vinegar
2 cups (500 ml/100 g) thinly sliced celery (about 4 ribs)
2 firm pears
1 oz (30 g) Roquefort cheese
2 tbsp (30 ml) walnut oil
Freshly ground pepper


Serves: 2


Heat the pear juice and vine­gar in a small saucepan. Add the celery and cook on low heat for 5 minutes.

Peel, halve, core and finely slice the pear. Remove celery from the cooking liquid and combine with the pear while still warm. Reserve cooking liquid.

Mash the Roquefort with a fork, stir in walnut oil and 4 tbsp (60 ml) of the vinegar-pear juice mixture. Pour over the salad. Leave to cool for 15 minutes before serving.

Per serving: approx. 251 calories 5 g protein, 13 g fat, 27 g carbohydrates

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