Crunchy Pear and Celery Salad

White Cheddar and pecans lend a wholesome richness to this lighter take on creamy Waldorf salad. Use Bartlett or Anjou pears for their crisp texture.

Makes 6 servings

Ingredients

• 4 stalks organic celery, trimmed and cut in half crosswise
• 2 Tbsps cider, pear, raspberry or other fruit vinegar (nitrate-free)
• 2 Tbsps honey
• ¼ tsp salt
• 2 ripe organic pears, preferably red Bartlett or Anjou, diced
• 1 cup finely diced organic white cheddar cheese
• ½ cup chopped pecans, toasted (see TIP)
• Freshly ground pepper to taste
• 6 large leaves organic butterhead or other lettuce

Directions

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.



TIP: To toast chopped nuts and seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

Nutrition Facts

Serving size: 1 cup each.Per serving: 221 calories; 14 g fat (5 g sat, 4 g mono); 20 mg cholesterol; 20 g carbohydrate; 6 g protein; 4 g fiber; 244 mg sodium; 234 mg potassium. 1 Carbohydrate Serving.


Nutrition Bonus: Calcium (15% daily value)

Exchanges:1 fruit, 1 high-fat meat, 1 fat.