Crunchy Pear and Celery Salad

Name: Crunchy Pear and Celery Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 4 stalks celery, trimmed and cut in half crosswise; 2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar; 2 tablespoons honey; 1/4 teaspoon salt; 2 ripe pears, preferably red Bartlett, diced; 1 cup finely diced white cheddar cheese; 1/2 cup chopped pecans, toasted in a skillet over low-medium heat for 2-4 minutes; fresh ground pepper; 6 large lettuce leaves, use more if chopping

Submitted by Vols Fan

"This was the recipe of the day on the RealAge website. Great salads don't have to be just a summer thing and this one seems perfect for fall and winter. The cheddar cheese and pecan pieces, along with giving you some calcium and protein, complement the pear and celery flavors nicely. (Or you can try parmesan cheese and toasted walnuts for an Italian twist.)"

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photo by *Parsley*

Ready In:: 15mins
Ingredients:: 9
Serves:: 6

ingredients

4 stalks celery, trimmed and cut in half crosswise
2 2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
2 tablespoons honey
¹⁄₄ teaspoon salt
2 ripe pears, preferably red Bartlett, diced
1 cup finely diced white cheddar cheese
¹⁄₂ cup chopped pecans, toasted in a skillet over low-medium heat for 2-4 minutes
fresh ground pepper
6 large lettuce leaves, use more if chopping

directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
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 six plates and top with a portion of salad. Serve at room temperature or chilled.

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Reviews

Excellent salad. Its tasty, colorful and crunchy. I made this exactly according to the recipe and loved it. I think you could use any firm white cheese for this and it would still be great. Thanx for posting!

*Parsley*
SPRING PAC 2009: This was a great salad with a lot of different flavors. The white cheese and toasted pecans really added to the celery and pear flavors. I highly recommend this recipe.

Sherrybeth

RECIPE SUBMITTED BY

Vols Fan

I have loved to experiment with food for as long as I can remember. I was lucky enough to have a Mother who would endulge me to create my on concoctions as a child. Some edible, and some not! She would also let me help as I could, and I do the same for mine too. There was a time in my adult life when cooking did not take prescedence over running my own business and 3 girls schedules taking our family in 50 different directions! I found this website in hopes of new creative recipes, but ended up with so much more. I now sit down on Sunday, create my mealplan for the week from the recipes saved in my cookbooks, send it to the shopping list, add any other essentials (milk, bread, etc.), head off to the grocery nd I'm set for the coming week with very little planning time. It's not the prep time that bothers me once I'm home from my busy day, it's the coordination of what to serve for the meal itself! I love using the crockpot for my maindishes. You know it's bad when my 6yr old says "We aren't eating 'AT' the crockpot again are we?" The crockpot is not just an object in my kitchen, it is a perminent location! Whether it be for my family, friends, church family or neighbors, cooking is my therapy and I love it...even when it turns out bad! And it has! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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