EatingWell Crunchy Pear & Celery Salad - 5 pts

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EatingWell Crunchy Pear & Celery Salad - 5 pts

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

 

 

 

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.

 

Yield: 6 servings, 1 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per serving: 221 calories; 14 g fat (5 g sat, 4

g mono); 20 mg cholesterol; 20 g carbohydrate; 6 g protein; 4 g fiber;

244 mg sodium; 234 mg potassium.

Nutrition bonus: Calcium (15% daily value).

 

TIP: 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.

 

MAKE AHEAD TIP: To make ahead: Prepare salad without pecans up to 2

hours ahead. Stir in pecans just before serving.

 

Source: Simmons, Marie for EatingWell Portable Holiday Sides

Formatted by Chupa Babi in MC: 12.19.06

 

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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