Price Chopper Recipes

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Crunchy Pear & Celery Salad

EatingWell

Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dishwhite Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.

Yield: 6 servings, 1 cup each

Preparation Time: 25 minutes

Ingredients

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 cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce

Nutrition Facts

Yield: 6 servings, 1 cup each

Approximate Nutrient Content per serving:

Calories: 221
Calories From Fat: 126
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 244mg
Total Carbohydrates: 20g
Dietary Fiber: 4g
Protein: 6g

Calcium (15% daily value).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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 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.

Reprinted with permission from EatingWell Magazine.

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Price Chopper Recipes

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