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.
Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
- 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
- 1/2 cup chopped pecans, toasted (see Tip)
- Freshly ground pepper, to taste
- 6 large leaves butterhead or other lettuce
- 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.
Soak the celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk the vinegar, honey and salt in a large bowl until blended. Add the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
221 calories; 14g total fat; 5g total saturated fat; 20mg cholesterol; 244mg sodium; 20g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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