2 ripe pears, preferably Red Bartlett or Anjou
4 stalks celery
2 tablespoons fruit vinegar (cider, raspberry etc.)
2 tablespoons honey
1/4 teaspoon salt
1 cup white part-skim cheddar cheese*, cut into small cubes
1/2 cup chopped pecans, toasted**
Freshly ground pepper to taste
6 large lettuce leaves
* Use provolone, swiss or aged
parmesan cheese if you prefer.
** Nuts can be toasted in a dry pan, over
medium heat for several minutes. Stir to toast evenly. Remove
from pan immediately when pecans are done toasting.
Directions
1. Core and cut the pears into 1/2-inch cubes
2. Remove strings from celery and slice cross-wise into 1/2-inch
pieces.
3. Whisk vinegar, honey and salt in a large bowl until blended.
4. Add pears and stir gently to coat.
5. Add the celery, cheese and pecans; stir to combine.
6. Season with pepper.
7. Divide the lettuce leaves among 6 plates and top with
a portion of salad. Serve at room temperature or chilled.
Makes 6 servings, 1 cup each
NUTRITION INFORMATION: 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, calcium 150 mg
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