Recipe Credit: KITCHEN DAILY; EatingWell
Serving Size: 6
Total Time: 25 MIN
4 stalks celery, trimmed and cut in half crosswise
2 Tbsp cider, pear, raspberry or other fruit vinegar
2 Tbsp honey
¼ tsp salt
2 ripe pear, preferably red Bartlett or Anjou, diced
1 cup finely diced white cheddar cheese
½ 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.
Tips: 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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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