Best Crunchy Pear And Celery Salad Recipes

CRUNCHY PEAR AND CELERY SALAD

Crunchy Pear and Celery Salad image

From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar.

Provided by MathMom.calif

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 stalks celery, trimmed and cut in half lengthwise
2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
2 tablespoons maple syrup (original recipe called for honey)
1/4 teaspoon salt
2 ripe pears, diced (preferably red Barltett or anjou for their crispness)
1 cup finely diced white cheddar cheese
1/2 cup chopped pecans, toasted (see NOTE)
fresh ground pepper
6 leaves butterhead lettuce (I usually use romaine) or 6 leaves other lettuce (I usually use romaine)

Steps:

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
Serve either chilled or at room temperature.
NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

Nutrition Facts : Calories 220.5, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 257.4, Carbohydrate 19, Fiber 3.8, Sugar 12.7, Protein 7

CRUNCHY PEAR AND CELERY SALAD

Crunchy Pear and Celery Salad image

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.)

Provided by Vols Fan

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 226.1, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 262.9, Carbohydrate 20.7, Fiber 4, Sugar 14.4, Protein 7.1

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