Crunchy Pear & Celery Salad

Posted on June 4, 2014 by Carson Tahoe Health

Serves: 6
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

Ingredients
4 celery stalks (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 white Cheddar cheese (finely diced)
1/2 cup chopped pecans, toasted
Freshly ground pepper (to taste)
6 large leaves butterhead or other lettuce

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.
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.

Nutrition Information
Per serving: 221 calories;
14 g fat (5 g sat, 4 g mono);
20 mg cholesterol; 20 g
carbohydrates; 6 g
protein; 4 g
fiber; 240 mg
sodium; 221 mg
potassium.
Nutrition Bonus: Calcium (15% daily value)