Crunchy Pear & Celery Salad Recipe
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Ingredients: |
Ingredients: 4 stalks celery , trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon 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
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Directions: |
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.
Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tips: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. |
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Notes: |
Personal
Notes: Calories: 221 cal
Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish—white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.
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