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
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into one-half 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.
Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving. Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.9 and mobile devices. Some features on this site require popups to be enabled.
Healthyeating.org is brought to you by Dairy Council of California. The mission of this website is to educate on issues of nutrition and healthy eating. For instance, our calcium calculator helps people decide how much of the recommended daily allowance of calcium they need (and are getting); our 'healthy eating quiz’ is a nutrition test and assessment tool or online nutrition app useful for parents and teachers interested in nutrition and health. Our free nutrition lesson plans help teachers from kindergarten to high school teach nutrition and healthy eating. And, of course, our milk nutrition and dairy nutrition facts offer information on topics such as milk and bone health and the health benefits of probiotics. While you're here, enjoy tips, online games, and quizzes to help get kids to eat healthy includingkid-friendly recipes!