- 9 to 12 Medjool dates
- 3 cups paper-thin slices celery (see notes)
- About 1/2 teaspoon kosher or other coarse salt
- 2 ounces parmesan cheese, cut into paper-thin slices
- About 2 tablespoons balsamic or berry-flavored balsamic vinegar
- calories 140
- caloriesfromfat 19 %
- protein 5.1 g
- fat 2.9 g
- satfat 1.8 g
- carbohydrate 26 g
- fiber 3.2 g
- sodium 390 mg
- cholesterol 7.5 mg
How to Make It
With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.