Crunchy Pear & Celery Salad
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.
Ingredients
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4 stalks celery, trimmed and cut in half crosswise
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2 tablespoons cider, pear, raspberry or other fruit vinegar
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2 tablespoons honey
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1/4 teaspoon salt
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2 ripe pears, preferably red Bartlett or Anjou, diced
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1 cup finely diced white Cheddar cheese
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1/2 cup chopped pecans, toasted (see Tip)
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Freshly ground pepper, to taste
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6 large leaves butterhead or other lettuce
Directions
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.
Tips:
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.
Nutrition information
Calories 221, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 20 g, Fiber 4 g, Protein 6 g, Potassium 221 mg. Daily Values: Calcium 15%.
Percent Daily Values are based on a 2,000 calorie diet
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