Ingredients
- 4 stalks celery, trimmed and cut in half crosswise
- 2 tablespoon cider, pear, raspberry or other fruit vinegar
- 2 tablespoon 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 leav butterhead or other lettuce
Cooking Directions
Step 1
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Step 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 Info
- Serving: Per serving
- Calories: 221
- Carbohydrates: 20g
- Fat: 14g
- Protein: 6g
- Dietary Fiber: 4g
- Saturated Fat: 5g
- Monounsaturated Fat: 4g
- Cholesterol: 20mg
- Potassium: 221mg
- Sodium: 240mg
- Exchanges:
- Carbohydrate Servings: